| Handmade Ravioli Dough
1 cup Unbleached flour
1 pinch Salt
1 Egg beaten
Warm water Mix flour & salt in a bowl, & make a well in the center. Add the egg & using a fork begin to incorporate flour from the edges. When the flour & egg are mixed cautiously add a few drops of water. Don't let it get sticky. Form a rough ball with the dough & turn out onto a lightly floured bread board. Add more water by the dropfull to encourage the dough to remain in a ball, but at this stage it should still seem stiff & rather dry. |
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Begin to knead, flattening the ball with the heel of your hand, grasping them at the squashed circle of dough at a point analogous to 3:00, rotating that point a 1/4 turn to noon. Still grasping that point, fold the dough over on itself, & begin the cycle again by flattening the new mound. Continue to knead in rhythmic, meditative earnest for about 10 minutes. When dough is firm, warm, smooth & elastic, place it in a clean bowl, cover it with a damp cloth & let it relax for 45 minutes. Assembly: Roll out dough [using a pasta machine unless you are more crazy than I am. I did it once by hand. That was one time too many.] until very thin [thinnest setting on machine. That's a 7 on my Atlas.] Cut it into two & a half" squares. Place a tsp. of filling on each square. Moisten two contiguous sides of the square with a little warm water. Fold the other two sides over to meet them, forming a triangle-shaped ravioli. Pinch the moistened & un-moistened sides together firmly. Place on a cookie sheet on which you have sprinkled a little cornmeal or semolina so they don't stick. (They can wait at room temperature for a couple of hours before cooking.) Cook them in a large kettle of boiling salted water for 2-3 minutes or until the sealed edges are barely tender. [You can use a ravioli mold, but the raviolis will be smaller.] Serving Size 1File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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