Homemade Ravioli

Finally! For our wedding gift, our friends Nick and Rebecca (who were also our saviors during Sandy) gave us an adorable pasta maker and the ravioli attachment. Since the day we opened the gift, I have wanted to have them over to actually use it! It has been many months in the making, but finally, we broke in our pasta machine and made delicious homemade ravioli.

We started off with quite the spread of dips, hummus and pita, which worked out well… because it was basically midnight by the time our little spinach and ricotta stuffed pillows floated to the top of our boiling pot of salted water.


Earlier in the day we decided on the spinach and ricotta filling for our ravioli. This was partially influenced by the fact that I had ordered ricotta from Fresh Direct, hoping for 8 ounces, and somehow ended up with three pounds… all to make a white pizza! But this is the recipe we used for our yummy filling. I used part-skim ricotta and fresh spinach, so it was practically healthy, right?


We did make the accompanying sage butter, and it was perfect. So perfect, the only photo I have is from my sage chopping job:


First step was to make our “test dough” to “season” our new machine. The dough is only egg and white flour – and you start by “building a well for the egg”.


When we made our actual dough – which consisted of three times as many ingredients, we realized a bowl would be a lot more conducive to an egg well than our flat counter.


Rebecca was the resident dough maker-


And the boys our supporters (and cleaner uppers).


And after a little kneading and letting the dough “rest” we were on to rolling the dough through the machine.


Each time you roll the dough through the machine, you change the setting to make the dough thinner.


Once the dough is thinned, you crease it, put it in the ravioli machine and spoon the filling into it. And voila! Ravioli!


Once you separate all the individual ravioli, they cook in about three minutes. Fresh pasta cooks incredibly fast and float to the top when they’re done.


I was so excited (and hungry) by the time we were ready to eat them, I forgot to snap a picture with the sage butter.


We had so much fun making dinner, and we are so grateful to have such wonderful friends nearby. If you ever want a reason to linger over dinner and really spend time with people, I would recommend a homemade pasta maker. It’s work, but it’s the most fun I’ve had making dinner in a while.

So if you’re ever in the neighborhood and have some time to spare, let’s pick up a couple of pounds of ricotta and catch up over flour and eggs because a four hour dinner is the truest indulgence.

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