This morning while Frugal Boy was napping, we broke out our pasta roller and ravioli maker gadgets to try our hand at making homemade ravioli. Both were recent gifts and since we love pasta, especially ravioli, we determined that it was time to put them to use.
Technically, we had already made an attempt on Thursday, one that ended in complete failure. There are a lot of different recipes for a basic egg pasta and the first one that we followed had to be salvaged into wide lasagna noodles. After a couple of days and some advice from Peter Pasta’s youtube videos, we tried a different, simpler recipe.
Voila, super easy and beautiful looking ravioli!
The little squares are text book perfect. 😀
You can either cook, refrigerate, or freeze your finished ravioli after making them. Ours are sitting in the refrigerator and we’ll boil them up for dinner tonight.
Our dough recipe was extremely simple.
- 2 cups flour
- 2 eggs
Dump the flour and eggs into a mixer. Use the flat beater to mix the ingredients together. One of our mistakes the first time was we tried to use the dough hook. Finally, add in water as needed to get to the right consistency. There should be small clumps/flakes and if you squeeze it in your hand, it should not fall apart.
Peter Pasta’s spaghetti video shows how to make the perfect egg pasta dough in preparation for ravioli.
He skips the dough preparation in his ravioli video (marketing his brand of pre-prepared dough mix).
I did some back of the envelope calculations and our homemade ravioli is about 1/2 to 3/5 the price of store bought. The filling is easily the most expensive part. If you make and eat a LOT of ravioli, these attachments might be frugal. One thing is for sure, they are super fun! We’re already thinking of all the different types of fillings and doughs that we can make.
- Pumpkin-Sage Ravioli with Browned Butter and Pecans
- Salmon Cream Cheese Ravioli with Roasted Garlic Cream Sauce
- Chicken, Pine Nut, and Goat Cheese Ravioli with Traditional Red Sauce
- Spinach and Mushroom Ravioli with Roasted Red Pepper Cream Sauce