I'm obsessed with making my own pasta. At the moment, I'm going through a ravioli stage because of my new ravioli plaque I bought on Amazon for $13. The plaque consists of a little metal frame with indentations and a plastic tray with wells. This recipe featured here is a take on the previously posted ravioli recipe. I found some delicious handmade goat cheese of assorted flavors at my farmer's market so I filled these babies with that. No, I did not mix in ricotta (which you could do in equal parts with the cheese) because I wanted to really taste the goat cheese. YUM!
First, make the dough. For 24 ravioli, mix 1 1/2 cups of flour with two egg yolks, 2 tablespoons of oil, and 1 teaspoon of salt in a stand mixer with the flat beater. Switch to the dough hook and knead for a minute or so. Slowly, add in water 1 tablespoon at a time until the dough becomes a ball. If it's sticky, just flour the outside of the ball. Cut into four equal parts with a bench scraper. Remember to coat all surfaces with flour.
Roll out into sheets and keep throwing on the flour. Roll out the sheets about 1 inch longer than the plaque in length on both ends.
Spray the plaque with cooking spray. Lay down a pasta sheet on the plaque. Then press the plastic part into the dough to make little wells. Fill these with no more than 1 teaspoon of filling. This picture shows local goat cheese with sundried tomatoes. Five to six oz of cheese or filling will make 1 whole plaque.
Next, lay down another pasta sheet over the plaque. Use a rolling pin to press the dough into the plaque.
Make sure you can see all of the little ridges of the plaque, especially between the ravioli. Remove excess dough. Then flip the plaque over and carefully poke the ravioli out onto your working surface.
Flour a cutting board or baking sheets and place your ravioli on that. DO NOT let them touch or they will stick. Repeat this process until you have your desired amount of pasta.
Place a pot of salted water on to boil. To finish, you will want to make a light sauce that augments the flavor of the ravioli without covering up its delicious flavor. I usually mince 3-5 cloves of garlic (plus or minus a shallot or so) and cook for about 60 seconds in 3 tablespoons of butter or extra virgin olive oil. Allow pasta to cook for 2-3 minutes and scoop out with a slotted spoon directly into the garlic butter. Toss and serve immediately with crisp white wine. Bon appetit!
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