Easy Homemade Ravioli (with 3 fillings)

Hello, Happy Homesteaders!

I don’t know about you, but it’s been a heck of a week. So much so — I could curl up right now with a bowl full of creamy pasta and binge watch Shitt’s Creek until this bottle of wine is empty. Then again, that’s pretty much an average Friday at our house so… party on!

I just have to say, I can’t thank you all enough for the overwhelmingly positive response I’ve received from this blog and the posts from this week. People from all over, people I’ve never met, have somehow stumbled onto these pages of the internet, slid into my DMs on Instagram & Facebook, and I just want to throw a cocktail party. P.S. You’re all Invited!

In all seriousness though, I’ve always had fun getting my hands dirty, exploring the unfamiliar, and learning new things. I often felt the pull to share those experiences with y’all. However, due to self doubt and insecurity, I was convinced that nobody would listen.

But you’ve proved me wrong and I’m OH-SO-GRATEFUL.

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So how about that pasta?

If you’re like me, and if bread and pasta are your favorite foods, I’m terribly sorry. Abs are not for everyone.

There’s something so simple and comforting to know that flour, salt and liquid can make the most beautiful and delicious foods around the world. Think about it, every culture has their own version of this trio, many of which date back thousands of years. Plus, let’s face it, I’ve never met a carb I didn’t like.

Moving on.

I’ve been making different versions of pasta dough for years. I started in college, but only recently started making it for friends and family. I’m not sure why I didn’t make it for them sooner, but I’d imagine it’s because I could never quite find the right recipe (because they’re all freakin’ amazing).

Although, while in Germany this winter, I finally made THE BEST batch of pasta dough I’ve ever done. Then I returned to the US and made the EXACT SAME recipe and it was an epic fail. Non buono. Why? Because Trump. I’m kidding. It’s because our high gluten flour in this country is insane and it’s no wonder we’re all bloated whales after eating a single salad crouton. I digress.

So you have two choices here:

If you’re using regular all-purpose flour, subtract 1/4 cup of flour for Semolina flour (I use Bob’s Red Mill)
Or, I suggest trying an Italian 00 (I know, sounds like a secret agent). If you’ve never used it before, it’s wonderfully light and finely ground is perfect for pastas, pizzas and even cakes. (I suggest Antimo Caputo or Molino Grassi if you prefer organic)

You can of course substitute some of the flour for semolina either way if you’d like. Totally up to you!

**Also, if you have a pasta roller, this would be a great time to break it out of that pile of unused wedding gifts from 1983. But really, if you have one, go ahead and use that bad boy! But if you’re a peasant like me, you can easily do this the old fashioned way — a rolling pin and some elbow grease just like my non-existent Italian Nonna use to do.

Also, be sure to check out the simple mix & match fillings and herbed butter sauce below.

Guten Appetit!

The Dough:

1 1/2 cups flour (**see note above)
2 eggs
1/4 tsp salt

Directions:

Add flour into a bowl and make a well in the center. Add eggs and salt into the center of the well.
If using a stand mixer: add all ingredients and mix with the hook attachment.
Fold ingredients together until a dough begins to form. If the dough appears dry, add some water to the mixture, in 1/2 teaspoon increments until you reach the desired consistency. Don’t over mix.
On a lightly floured work surface, and begin to knead mixture until a smooth dough forms.
If using a stand mixer: skip this step.
Cut dough ball into four quarters.
Begin to roll one quarter piece of dough until desired thinness. I usually use two bbq skewers as guides under my rolling pin. Repeat this step for remaining dough.
If using a pasta roller: attach the pasta roller to your stand mixer or countertop and set it to #1. Using a low speed, pass dough through, fold in half and pass through again, gradually increasing setting to #4 between turns. Add flour to both sides if needed.
Begin to place dollops of filling (suggestions below) onto rolled out pasta, about 1 inch apart. I like to use a small cookie scoop to achieve equal amounts. But 1 tablespoon works just fine.
After you’re finished filling your pasta, add another pasta sheet on top.
With your hands, push down in between the rows of filling, to ensure the sheets are pressed together, getting rid of any air pockets.
Using a pizza or pasta cutter, cut between rows, leaving about 1/2 in border around filling.
This step is completely optional, but if you are worried about your ravioli not being perfectly sealed, you can pinch all the sides together like you see in the pictures.

Mix & Match Fillings & Sauce

Butternut Squash Ravioli Filling

2 cups butternut squash, peeled and chopped (or one 15oz can)
1/4 cup olive oil
4 garlic cloves, minced
1/2 cup parmesan cheese
1/2 teaspoon sage, dried or fresh
salt & pepper

If using fresh squash, toss squash and garlic in a baking sheet, coat with olive oil and roast in the oven for 400°F until soft. About 30 min.
Mash roasted squash in bowl and stir in sage, cheese, salt and pepper to taste. Set aside.

Mushcroom Ravioli Filling

2 tablespoons butter
2 cups fresh mushrooms, chopped (you can also substitute in some dried porccini mushrooms)
1 tablespoon fresh thyme, chopped
2 tablespoons balsamic vinegar
1 cup Ricotta Cheese (check out my recipe for Easy Homemade Ricotta)
1/2 cup grated parmeasan cheese
salt & pepper