Over the time, I learned a thing or two about cooking;
I learned that simple food with fresh ingredients can have big flavors.
I learned that it's ok if my food doesn't look as good as the store bought ones.
I learned that I like to hear about who's and what's in my children's (school) lives, when we're doing a cooking project together.
These raviolis, are the perfect representation of those things I mentioned above.
Basic pasta dough:
- 1 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- 3 eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- Water, if needed
- 2 cups ricotta cheese
- 1/2 cup grated pecorino
- 1/2 cup grated sharp cheddar
- 1 tablespoon minced basil
- 1 egg
- Salt and pepper
- Place the flour and semolina on a clean countertop. Make a well in the flour. Add eggs and olive oil into the well. Start to knead the dough with your hands. Add a little bit of water if needed until you reach the desired consistency. Roll dough into one big ball, put in a plastic bag and refrigerate for about 30 minutes to relax the gluten.
- Meanwhile, place all of the ingredients for the filling in a large bowl and mix well. Take the chilled dough out of the refrigerator. Grab a handful of dough and run it through the pasta roller. Adjust the roller and run the dough a few times until you have long thin pasta with no holes.
- Lay the pasta sheet on a floured surface. Spoon about a teaspoon each of cheese filling onto the pasta, spacing them about an 1 1/2 inch apart. Brush the area around the filling with some water, then lay another piece of pasta on top. Press out any air bubbles around the filling, then cut out the raviolis with cookie cutter (or ravioli cutter if you have one). Repeat the process with the remaining dough and filling.
- When you're ready to cook, simply cook the raviolis in a salted boiling water for about 7-8 minutes, or until tender. Drain and serve with any sauce of your choice.