Handmade pasta, take three: ravioli

After my last batch of homemade pasta turned out gray and smelly, I was doubting my decision to make homemade ravioli.  If there’s anything I’m good at, it’s learning from my mistakes–so, I figured out what went wrong and I fixed it and tried again.  In this case, my method of storing my fresh fettuccine in the refrigerator was to blame.  I proceeded with the ravioli, but this time I planned to freeze them until it was time to cook them.

I prepared the dough as usual (I’m getting to be a pro at this!) and used my pizza cutter to cut the dough into 2-inch squares–and yes, I measured them with a measuring tape!  Earlier in the night, I’d browned some ground beef and stirred in about 3/4 cup of ricotta.  In the middle of my first dough square, I plopped a small amount of beef mixture I’d measured using a melon baller (this was PERFECT).  I blanketed the mixture with another square of dough and squeezed the two squares together around the meat and cheese.  Then I trimmed the edges of the ravioli with the pizza cutter and I had my first, and damn near flawless, handmade ravioli!

It took me an hour to complete the rest of the ravioli–although, my stepson and even my husband contributed to the cause and made their own!  When the last of the dough had been used up, I was so proud of my ravioli I almost teared up a bit.  Never had I imagined I could pull off something like this:

I slipped these babies into a freezer storage bag and popped them in the freezer, crossing my fingers they’d be edible the next night.  When the next night (i.e., last night) rolled around, they cooked up fabulously!  I was slightly afraid they would come open in the boiling water and leak out beef and ricotta, but every single one stayed perfectly intact.  And–holy smokes–I couldn’t believe how good they tasted.  I will NEVER purchase pre-packaged ravioli again!

I had my doubts after the fettuccine incident, but I can say with certainty that this Two Week Technique has been my most successful yet.  Next up will be steaming, since my grandmother gifted me with an amazing steam pan set when I got married!


One thought on “Handmade pasta, take three: ravioli

  1. OK this is starting to get quite impressive. I have only tried home made pasta once with less than impressive results…

    “I … used my pizza cutter to cut the dough into 2-inch squares–and yes, I measured them with a measuring tape! ”

    Well I can’t scoff at that, I use an electronic scale when I am making meat balls… target weight is 25 g, with an allowable tolerance of 1 gram under or over.



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