Handmade Cheese Ravioli

2 months ago 108 Comments

I am sharing this recipe for Handmade Cheese Ravioli from a chef taught class that my Aunt Lynda treated me and my cousin Cari to for my birthday. The class was in Delaware Ohio at Olivina Taproom which sells their own flavored olive oils but the store is packed with other items as well.

Walking in we were welcomed with a clean organized

store and a unique variety of items to purchase.

They even sell books.

Taste testing the olive oil was the best part!

I wanted to buy one each of this pasta!

I settled for two bags.

They even sell gift baskets.

Check out those olives!

Check them out at http://www.olivinataproom.com.

I did not receive any compensation for this post and was

given permission by the Chef Michael Turner to blog about

the class, store and the recipe. Now onto the class!

Meet Chef Michael Turner the instructor for the Ravioli Class.

He was courteous, patient and his class was easy to follow.

Say hello to my Aunt Lynda and cousin Cari.

Place 1 cup flour on a clean and dry flat surface.

Using the bottom of a measuring cup,

swirl it around making a crater in the center of the flour.

Add the water, eggs and olive oil.

If you use dry herbs, add them too.

Whisk to combine the water, eggs and oil using a fork.

Slowly start to incorporate the flour into the egg mixture.

If you need to add more flour, do so a little at a time.

It should start forming a ball and you should be

able to pick it up with your hands.

Scrape the surface clean.

Knead the dough, sprinkling very lightly with the flour if it sticks.

Knead until the dough no longer sticks to your hands and when

you press your finger into the dough, making a little less than

1/2″ indentation, it returns to the original shape without the indentation.

Once kneaded press the dough flat into a circle.

Fold in the edges of the dough.

When done folding in the edges it will look like this.

Pinch the dough together horizontally.

Pinch the edges together in the opposite direction.

Squeeze the folded side making a slight tip and twisting.

Roll the dough in your hands making a smooth ball.

Wrap tightly in plastic wrap and let it rest 10 – 15 minutes.

Unwrap and it will have a shiny look to it.

Divide into 3 equal pieces, rewrapping 2 of the pieces.

Place a small amount of flour onto the flat surface and roll out

one piece of dough from the center out, about 1/8 inch thick,

picking it up and turning it over every 3 or 4 rolls.

Lightly press the ravioli cutter, or a glass, into half of the dough.

Do not cut through the dough just mark it.

Place shredded cheese (or your favorite filling)

onto the center of each impression.

Brush egg yolk around the outside edges of the marked dough.

Fold the other half of the dough over the filled half.

Press all of the air out of the dough in and around the

filling or the air will cause the ravioli dough to

come apart when you boil it.

Using a ravioli cutter or a glass, cut the dough

around the filled dough. Discard the leftover dough and

repeat with the other 2 wrapped dough you set aside.

Bring a large pot of water to a boil and boil ravioli for

5-7 minutes, do not stir. Remove carefully with a slotted spoon.

Add your favorite sauce, top with cheese and serve with bread.

One batch made too much for me to eat so Chef Michael

provided a container to take the rest home.

Chef Michael surprised us with a piece of delicious cheesecake. He topped it with their homemade Balsamic Vinegar. Now I know you are thinking vinegar, no way, because that’s what I thought too. However, the balsamic vinegar gave the cheesecake the most amazing compliment to the cheesecake flavor that I have ever tasted before.

Thank you to Chef Michael Turner and especially to my Aunt Lynda for a fun night!