Homemade ravioli with homemade pasta sauce

Tonight was another night of firsts! I had gotten a pasta machine for Christmas, and I have been dying to try it out. I usually make my pasta sauce myself, but this was the first time I've tried to make ravioli from scratch. It turned out really really REALLY good. 

Recipe:
3 1/2 cups flour
4 eggs


Filling:
1lb cooked then cooled hamburger
Ricotta cheese


Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.


Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.


Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta

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I used my kitchaid.. first with the mixing attachment, then with the dough hook. After the dough was done resting, I ran pieces through my pasta machine to make the nice long pieces of pasta for shaping the ravioli. Next time, I know that I will triple this recipe.. we liked it a lot, but it wasn't as much as I hoped it would be.
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Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With a  finger, gently press out air pockets around each mound of filling and form a seal. Use your fingers to crimp the edges, then a knife to cut the squares out. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal or flour to prevent them from sticking.

Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.

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I made some with hamburger, and some with cheese. :) I topped it with my homemade sauce

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Homemade Pasta Sauce:

1 can whole tomatoes

1 small can tomato paste

italian seasonings (to taste)

sugar (to taste)

Directions:

Combine tomatoes and paste in food processor. Run until smooth. add italian seasoning and sugar to desired taste. You can then cook on the stove top for 20 minutes on medium low, or freeze. 

Happy Culinary Experiences!

~HeatherRenee