Friday, November 27, 2009


Many of you might have heard about my homemade ravioli. It was really just a spur of the moment idea one evening, but it turned out so yummy that I have since made it three more times, the most recent for dinner last night.

The idea first came when I had some simple ingredients in the fridge, chorizo sausage and goat cheese, and wanted a way to incorporate them all into a meal. I headed to my favorite food site for a ravioli recipe, and learned that it really was not all that difficult to make your own pasta.

And the great thing about ravioli is that you can make any sort of filling to put inside and customize to your own tastes. I serve mine with an alfredo sauce, which I combine with any left over filling, and a side salad, but you can serve with a simple oil and garlic sauce, for a lighter fair, or a tomato sauce, whatever your preferences might be.

After making the ravioli a couple of times now, which is a little labour-intensive, I have searched the cooking websites to see what solutions are available for making more uniform size and shaped pockets. Turns out there are some great accessories for making pasta, including molds, attachments, and rollers and (links conveniently included for Christmas shopping...).

Filling Recipe:
1 finely chopped cooking onion
3 chorizo sausages, casings removed and minced
1 pkg goat cheese
  1.  Brown cooking onion and chorizo sausage;
  2.  Add small log of goat cheese, stirring to melt.
Pasta Recipe: 
2 eggs
3/4 cups flour
1/4 cup water
3/4 tsp salt

Directions (for 3 servings):
  1. Mix eggs, water, salt, and half the flour;
  2. Gradually mix in remaining flour;
  3. Let rest in fridge for 15 mins, if time allows;
  4. Roll out on floured surffice and cut into squares (or use your handy-dandy ravioli mold)
  5. Fill with small spoonful of filling of your choice, and seal, using water on edges to keep closed;
  6. Cook in boiling water until ravioli float to top, about 10 mins.
  7. Warm Alfredo sauce in large frying pan on low heat; add cooked pasta to coat and keep warm until ready to serve.
It's as simple as that...almost. I'd love to hear about your successes, so feel free to share if you make this dish!

1 comment:

  1. The ravioli was MUCH more appealing than the picture just looks a little bland as there is not much colour... Hopefully the picture doesn't turn you off.


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