At Mascalzone we pride ourselves on our house-made ingredients.
We offer a selection of home made pastas on the Menu.
Plus we are always keen to try out some classic pasta dishes, as well as our own contemporary takes on the favourites of Italian cuisine, whether it be on our new or specials menus.
One of the staple favourites on the Mascalzone menu is Ravioli.
On our Houston Menu we recently introduced the Ravioli Alla Bergamasca. A tasty traditional pasta dish originating from the Northern Italian City of Bergamo containing Italian sausage, fennel and ricotta cheese.
How to Make Ravioli At Home
Enjoy cooking Italian cuisine at home?
The great news is that creating your own home made Ravioli is not too difficult.
Even if you are a newbie to working with pasta, making Ravioli is a technique that can be developed over time. The real fun begins when you start creating your own fillings and other shapes!
Guidelines for Making Homemade Ravioli
Whether you go for a mushroom filling or a classic ricotta filling, there are few guideline that it is important to follow when making your own house-made Ravioli:
- The Dough: The Ravioli Dough is just as important as the filling. Handmade dough is more elastic and easier to work with than store bought Ravioli. It is also more see through.
- Avoid a Watery Filling: Too much water will make the Ravioli dough too sticky to work with your hands. Be aware that too much cream, oil or butter will make the dough loose.
- Use a Lot of Filling: Make sure that your Ravioli filling has plenty of flavour – it should taste great when you eat it on its own from the spoon. Once you have a great tasting filling make sure you have a lot of it so that you can stuff the Ravioli dough until it is packed tight and balanced with the amount of pasta.
- Watch Out for Too Much Air: Air bubbles are inevitable when making Ravioli and your dish will taste great regardless, but do try to press out as much air as possible.
The Pasta Dough
Making fresh egg pasta dough is very simple.
Ingredients include the following:
- Eggs (1 Egg Per 100g/3.5oz of flour)
- Flour (Italian 00)
To serve 4 people you would need:
- 3 Eggs
- 300g/10.5oz Flour
- Put the eggs and flour together in a food blender and mix
- When the Dough looks like crumb put it onto a workbench and sprinkle with some more flour
- Knead well by hand until you get a smooth dough
- Roll the dough into a ball, wrap it in clingfilm and leave it to rest for 10-15mins
The dough will then be ready to be made into pasta.
Whilst waiting for your Pasta Dough, you can now begin preparing the filling for the Ravioli.
You will need to use around one table spoon of filling for each Ravioli. Alternatively if you are able to pour the correct amount of filling by eye you can use a pastry bag with one corner cut off. This will speed up the process and make your Ravioli neater.
How to Roll the Pasta Dough
Once you have your filling prepared it’s time to start working the pasta dough.
So that the dough doesn’t dry out completely only work with about 1/4 of it at a time.
The remainder can stay under plastic or a kitchen towel.
- Roll the dough out to a thickness of 1/16th of an inch or 0.15cm. On a pasta machine this is usually the last setting. Any thinner than this will render a less balanced ratio of pasta to filling.
- Lay the dough out on a large, flat surface and dust slightly with flour.
- Cut it in half – each quarter of dough will make approximately 12 Ravioli.
How to Make the Ravioli
Using a Ravioli Maker
If you are using a Ravioli maker:
- Place the base of the ravioli maker on the work surface and rest the first sheet of rolled out pasta dough on top.
- Take the mould and gently press down to form depressions in the dough. Try to work fast here so that the pasta dough won’t dry out and become brittle. If you manage to tear the pasta dough, simply rollit back into a ball and flatten it out again with the rolling pin.
- Gently place approximately one tablespoon of filling in each depression. Take care to avoid getting filling outside the depressions as this area will be used to fix the second sheet of pasts to. Gently wipe away any excess filling with a finger or a small towel.
- Gently rap the mould on the table to help remove any air bubbles.
- Rest the other half sheet of pasta dough over the surface of the mould. As you lay it down press with the flat of your hand to push out any extra air.
- Using a rolling pin run it over the surface of the dough until the ridges beneath become visible.
- Turn the mould over and gently peel it away.
- If the dough is sufficiently perforated by the mould to pull apart, go ahead and separate each piece. If not then use a ravioli cutter to slice them into individual pieces.
- Place the Ravioli on a plate and cover with a towel to prevent further drying out.
Making Ravioli by Hand
If making Ravioli by hand:
There should be 1/4 of pasta dough rolled out and cut in half. This will provide two sheets of pasta dough roughly 15 inches long and five inches across. Cover one with a towel to prevent it from drying out.
- Fold the first pasta sheet down the middle to make a light crease and then re-open it.
- Place six evenly heaped tablespoons along the lower half of the dough. Take care to space each helping of filling out evenly along the pasta sheet.
- Using a pastry brush moisten the dough lightly with water.
- Fold the pasta sheet along the crease. Make sure to press from the folded point outward so that any excess air is removed.
- Gently push the dough down around each helping of filling to create a seal.
- Use the fluted side of the ravioli cutter or a stamp to slice pasta into equal sized ravioli squares.
1. Ravioli should be cooked “al dente”. The exact cooking time will depend on how thick the ravioli is (usually it should take only a few minutes if the pasta has just been made).
2. When the pasta is cooked, drain it using a colander.
3. Put the Ravioli on the serving plate, drizzle them with warm butter, olive oil or pour sauce on them.
4. Serve immediately with some finely grated Cheese on the top.
Author: Toto Mascalzone
Toto Mascalzone is event and marketing manager at Mascalzone restaurant. He is an Italian wine writer and educator, blogger, and food and wine enthusiast currently living in London. He is author of the wine and lifestyle blog, and was a co-editor, together with Italian wine writer a blog devoted to news from the world of Italian wine.