This past weekend, Nikki and her husband Jon came to visit, and requested that we make ravioli while they were here. We also had a million other things to do, but managed to squeeze it in between the hot dogs, walks, hikes, and pizza.
I apologize in advance, because I went into food blogging mode and managed to get exactly zero photos of us working — no lovely photos of my sister and brother-in-law’s faces!
Here’s the recipe we used, from the North End Cookbook:
6 cups unsifted flour
1 tsp salt
3/4 cup boiling hot water
2 pounds ricotta
3 medium eggs (I used large)
2 additional egg yolks
1 garlic clove, pressed
1/2 cup chopped fresh parsley
1/2 cup chopped spinach (we decided to add this to recipe)
salt and pepper
This is the dough. The cookbook says it’s enough for 5-6 dozen, but this is wrong – we stopped counting at 12 dozen. And we ran out of filling. I’m not sure what size ravioli maker it’s expecting us to use, but the point is it made a lot.
For the filling, you start with ricotta.
Here’s the delicious sauce that Jon made, with Nikki’s advice on garlic. I love a family affair!
Now it was time to roll the dough, after letting it rest for about 30 minutes. That’s Becca, who came over to be an honorary family member.
Here they are, boiling in the water – they only needed a minute or two, maybe three, because they were fresh!
Overall, this still took us a few hours to make, as it always does. We ended up with some frozen ravioli, and enough to feed four and have a few days of lunch leftovers for me! Definitely a great weekend activity.
Do you ever make your own pasta? How do you do it?