Recipe for Ravioli
June 14, 2013
Cooking School on the Amalfi Coast? Sounds very fancy I know! It was fancy, fantastic and one of the most memorable experiences of my life. I was so lucky to have experienced this after winning a dream trip to Italy that included the cooking experience and an array of wonderful experiences around the Amalfi Coast that were included in the program.
The school is based in a lovely, exclusive old villa called Oasi Olimpia Relais in Sant’ Agata. We loved it! Small, exclusive, quiet, outstanding service and experience provided by the gorgeous staff. Take a look…..
The recipe below is one that I learnt to cook at the school. Chef Carmen’s Caprese Style Ravioli is made with a combination of cheeses and served with a simple tomato based sauce.
Since returning home and practicing my ravioli I decided to adapt the recipe I learnt to include one of my home grown pumpkins.
I have previously made ravioli and I found it to be very time consuming and quite fiddly. Not anymore, it is a breeze!! Don’t be put off by what looks like a long recipe, it is not difficult.
I have previously made ravioli using a molded pasta tray, it was fiddly, time consuming, and I ended up frustrated and annoyed. I have also made it in a similar manner to this recipe but using a wheel-cutter to seal the edges – resulting in shapes that were not uniform (an issue for cook time) and also the wheel cutter I have is really not very effective. It is much easier to make if you have a single ravioli cutter of your desired size.
You know that I do not usually photograph the cooking process, mainly because it takes a REALLY LONG time to do. Also, I assume that the meals I cook most mums will be comfortable making.
This recipe I think needs a little extra help to assist with the instructions (just in-case I have written them in “Kyrstie-speak”) It is not a difficult process I just wanted to make sure it made sense as these ravioli are a joy to make and a joy to eat.
The sticky dough after mixing and prior to dusting with flour and patting
First roll of the dough from bottom (closest to you) to the top (rolling away)
Turn the dough to lie horizontal now and and roll again. Continue the last two steps until the dough is thin
Brush half of the dough with egg and add dollops of the filling, 2 finger widths apart
Caprese Style Ravioli I made at cooking school – the different shape is from using two cutters- one to seal and force out the air and one to cut.
Are you going to give it a go? What is your favorite ravioli filling?
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