I had a day off the other week and spotted a ravioli-making workshop online. Making pasta has always been one my list of things to try but always seemed like too much effort. I remember my uncle, who used to be a chef, made a big batch and promptly dropped it all in the cat litter tray, which somehow put me off even though I don’t have a cat. Funnily enough, this was the last thing I did before discovering I had a broken finger. You can see my blissful ignorance (and swollen and bent finger) in the picture below.

Pasta ingredients

  • 2 eggs
  • 180g 00 flour

Filling ingredients

  • 100g mascarpone
  • 100g ricotta
  • 40g Parmesan
  • 40g rocket

Method

Put the flour on a clean surface. Make a well in the middle and crack in the eggs.

Use a fork to combine the egg and flour. Once it starts to come together, knead until smooth adding more flour if needed. About 5 minutes.

Cover and refrigerate for 3 hours.

For the filling, combine the ingredients and season to taste. Leave and allow flavours to develop.

Once the dough has rested, transfer to a floured surface and roll out until you can see light coming through it.

Gently score down the centre of the pasta to mark where you will fold it.

Take walnut-sized balls of filling and place on one half of the dough.

Brush water all around each piece of filling to allow the dough to stick. Fold.

Working from the centre out, seal each raviolo being careful to get all the air out. You can pierce any bubbles with a toothpick. The dough can take rough handling.

Cut out your shapes.

Leftovers can be cut up and used in soups etc.

The only part of this workshop that I really didn’t like was the enormous amount of waste generated. We were not allowed (apparently because of license problems) to eat the pasta, which meant that loads of perfectly good food went straight in the bin. I asked if I could take the ravioli if I assumed the risk but I was told no.

The positive is that I now feel confident to try it on my own.

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