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Homemade pasta is easier than you think, and ravioli is only two extra steps away!
When the pre-Black Friday sales started popping up in my inbox, I mostly ignored them. But for whatever reason, I headed over to Amazon and was immediately sucked in by their deal on a pasta roller.
I had been thinking about getting one for years but never bit the proverbial bullet, assuming that it would just become one of those kitchen tools that looks nice but in reality sits in the box for years, until you finally admit it would have a better home under the lights of Goodwill. But with our larger kitchen island, now I had plenty of space to roll out pasta, and I jumped.
It turns out I maybe shouldn’t have, because my husband was dismayed to see the box when it arrived, claiming that I had ruined his Christmas idea. Luckily, of course, there are plenty of other things you can get to go with a pasta roller, and come Christmas I was unwrapping ravioli tools.
Homemade pasta is crazy easy. It’s basically just flour and eggs and some seasoning. Homemade ravioli is just a step more in that you need to prepare a filling, but you can do almost anything, so it’s not like you need to make something time consuming.
The recipe I created only used 1 cup of leftover roast chicken, but it made 40 raviolis — more than enough for dinner for the three of us and a freezer bag full of future meals. When I was searching for lunch the other day and remembered I had frozen the pasta, you can be sure I was patting my past self on the back for planning ahead.
Ravioli cooks really quickly, so if you assemble it in advance and flash freeze it, dinner will be on the table just as soon as you get the plates and cups out. I topped ours with a drizzle of olive oil, some basil, and parmesan, and that was all it needed, thanks to the full flavor provided by the sundried tomatoes in the filling.
- 3 cups flour, plus more for dusting
- 4 eggs
- 2-4 tablespoons water
- 1 cup shredded cooked chicken
- 1/2 cup sundried tomatoes, the packed in oil kind
- 3 tablespoons ricotta
- 2 tablespoons grated parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- In a large bowl, pour in flour and make a well in the center. Add eggs to the well, then whisk them into the flour with a fork. Knead dough, adding only enough water to form a smooth dough.
- Form into a rectangle about 1 inch thick, wrap in plastic, and let rest for about 30 minutes while you prepare the filling.
- Blitz all the ingredients together in a food processor until well-blended. It should somewhat resemble the texture of ricotta cheese. Chill until ready to use.
To make the pasta
- Divide pasta into 4 pieces. Take one piece, form it into a rectangle, and pass it through your pasta roller set to zero. Continue passing it through the roller (dusting with flour as needed), turning up the setting, until you get the desired thickness. (I rolled mine to 6.) If you don't have a pasta roller you can use a rolling pin, but it will take longer.
- Lay out your strip of pasta. Place 1 teaspoon of filling every few inches along, until you get halfway. Fold pasta over on top of the filling, pressing down from the folded edge as you go to create a seal. Cut ravioli out with a ravioli cutter or knife.
- Cook ravioli in boiling water for 3-5 minutes.
- To save uncooked ravioli, arrange them on a parchment-covered baking sheet, and place the sheet in the freezer for about an hour, then transfer ravioli to a freezer-safe container.
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Nutrition Information:Yield: 7
Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 154mgSodium: 257mgCarbohydrates: 44gFiber: 2gSugar: 2gProtein: 16g
More pasta recipes you might like:
- BBQ Pulled Pork Overstuffed Shells – Foodie with Family
- Creamy Balsamic Chicken Pasta Salad – Stetted
- Creamy Leek and Pancetta Pappardelle for Two – Blogging Over Thyme
- Pumpkin Gnocchi – Stetted
- Ravioli with Sundried Tomatoes, Arugula and Hazelnuts – Cookin’ Canuck