~How do you make homeade ravioli~*?

Question

I would like to know how to make it for alot of people and it can't be too involved. Any answers work, websites, whatever. I only need to know how to make the outside pasta part, but any suggestions for the inside filling will be great. Thanks!!

Answer 1

Quick Homemade Ravioli

1 tablespoon salt
1 teaspoon vegetable oil
1 (12 ounce) package wonton wrappers
melted butter, warmed or extra-virgin olive oil or simple tomato sauce, of your choice
grated parmesan cheese
ground pepper
Herbed Ricotta Filling
1 1/4 cups ricotta cheese
1/4 cup grated parmesan cheese
2 cloves minced garlic
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 T chopped fresh)
1/2 teaspoon dried oregano
1 large egg
salt and pepper

Mix all filling ingredients in bowl and set aside.
Bring 2 quarts water to simmer in deep saute pan, add salt and oil.
Heat oven to 200F and warm plates.
Place 6 wonton wrapper on dry surface.
Spoon 1 T of filling in center of each.
With water and you finger, moisten perimeter of each wrapper.
Top with additional wrappers, push out excess air, and seal edges well.
Place completed ravioli on wire racks.
Repeat process with remaining filling.
Simmer 8 ravioli at a time for approximately 3-4 minutes, until translucent and beginning to wrinkle.
Place on serving plates with small amount of cooking liquid- top as desired with sauce, butter or olive oil, Parmesan and pepper.
Serve immediately!
Try different fillings of your choice- the technique is what is rather clever!

Answer 2

Go to Foodnetwork.com and get a Mario Batali recipe. As for the it not being involved part, I'd say you are going to either have to get over it, or resign yourself that it is going to be a project! If you decide it is too involved, may I suggest that you just fill Jumbo Shells with your filling and bake them off? Par boil the shells, put in filling and place them open side down in a baking pan that you have prepped with sauce and either sliced mushrooms or sliced zucchini(to keep them form sticking). Then cover with sauce and mozz. cheese and bake until bubbly and golden. THis is really making ME hungry!

Answer 3

to make the dough u need a mixer and this is not a quick proceess almost all great tasting foods require u to be involved. but im going to give u a great tip u can buy wonton wrappers used for dumplings and make quick ravioli with those. just make sure u dont filled them to much and that they are sealed with egg wash so they dont open.

Answer 4

Go to the frozen food section of your nearest grocery store and buy some frozen ravioli. Bring water to a boil, drop frozen ravioli in boiling water and cook for 10 min. hehehe. You said you didn't want to get to involved.

Answer 5

Title: Jumbo Ravioli
Categories: Italian, Veal, Pasta, Sauces
Yield: 4 servings

1/2 c Fresh basil leaves 2 tb Fresh parsley, chopped
2 lg Eggs QUICK TOMATO SAUCE:
2 tb Olive oil 1 tb Olive oil
1/2 ts Salt 1 sm Onion, chopped
2 c All-purpose flour, unsifted 1 Clove garlic, minced
VEAL FILLING: 1 cn Tomato puree (1 Lb, 13
oz)
1 tb Olive oil 1/2 c Water
1 lb Ground veal 1 ts Sugar (OPTIONAL)
1 sm Onion, chopped 1 ts Dried oregano leaves
1 Clove garlic, minced 1/2 ts Dried basil leaves
2 lg Eggs 1/2 ts Salt
1/4 c Parmesan cheese, grated 1 tb Olive oil

BASIL PASTA DOUGH:

Parmesan cheese, grated

Pasta Dough: In food processor (or blender), puree basil, eggs, oil, and
salt. (If using blender, pour into bowl; stir in enough flour to make
stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
With motor running, add enough flour so dough forms a ball. Turn dough out
onto lightly floured surface, and knead for a few minutes until smooth and
elastic, adding flour as necessary. If dough was not mixed in food
processor, knead for about 5 minutes. Cut dough in half and shape into
balls. Cover dough with inverted bowl; rest for 1/2 hour.

Veal Filling: Heat oil in skillet; add veal, onion, and garlic. Saute
until veal is cooked and moisture has evaporated, about 5 minutes. Remove
from heat; cool slightly. In food processor, process meat to a paste. Mix
in eggs, cheese, and parsley; cool.

Tomato Sauce: Heat Oil in skillet or large saucepan over medium heat.
Saute onion and garlic until onion is translucent. Stir in tomato puree
and remaining sauce ingredients. Simmer, uncovered, for 15 minutes. Cover;
keep warm until ready to use.

Ravioli: On floured surface, roll half of dough into a 12-by-16 inch
rectangle; set aside on a towel. Roll other half; score into 12 (4- inch)
squares. Mound filling in center of squares. Brush water on scored lines;
lay other rectangle of pasta on top. Press, with fingers, around filling
to seal. Use pastry wheel or knife to cut between the mounds. In a large
saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
cook gently for 5 to 7 minutes, or until edges are tender. Remove with
slotted utensil (spoon or spatula). Serve with tomato sauce

Answer 6

Very easy.......http://www.epicurious.com/recipes/recipe_views/views/233576 http://www3.sympatico.ca/joanne.magliocco/pasta.htm http://www.azcentral.com/home/recipes/articles/0725raviolirec125.html