I planned to make homemade ravioli for dinner tonight so I decided to try this recipe for the pasta shell part. I ended up adding several more tablespoons of water than called for since the dough was all dry and crumbly. I don't have a pasta machine, so I mixed, rolled, and cut by hand. After the first single recipe, I made a second batch doubled. Both times I added in a tbsp of olive oil, too, as some other reviewers had suggested. I did find that the dough rolled out much easier after resting for about 15 minutes. I used a glass to cut circles and then rolled each one out a little more to thin the dough even more. I stuffed with a mix of: 1 egg, 1/2 c parmesan, 1 tsp crushed garlic, and about 1/2 tsp italian seasoning. I ended up making a double batch of the filling to fill three recipes of the pasta. I filled each circle as I cut them out, damped the inside edges, folded in half, pressed the edges closed, and crimped with a fork. I then let the pasta dry out for about an hour or so and then refrigerated until time to cook. They took probably about 10 minutes to cook (I wanted to make sure that the egg in the filling would be plenty cooked) and actually could probably have used another minute or two as a few of the thicker raviolis were still a little firmer than the rest. All of the raviolis barely fit in my pot, which also may have accounted for not-quite-even cooking. So, make sure your pasta has plenty of room to move in the boiling water. Delicious!
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