# Homemade Ravioli

# Introduction

Unless you buy it to your italian tratoria, ravioli variety is quite limited.

For a special event, I wanted to make some to black truffle.

# Recipe

(for 4 servings)

To make it simple, you need 3 eggs for 300g of flour, plus a little bit of salt.


Egg size varies: a better rule is "Weight of flour = 2 x Weight of eggs".

For the filling, the same weight of custom ingredient as flour.
Here, I used 250g of ricotta + 25g of black truffle.

# Step by Step

Start with a large clean working area.

![](/assets/images/ravioles/000_converted.jpg)


Prepare the filling: Mix the ricotta with the truffle.

![](/assets/images/ravioles/002_converted.jpg)
![](/assets/images/ravioles/003_converted.jpg)


![](/assets/images/ravioles/001_converted.jpg)


## Setup the Machine

![](/assets/images/ravioles/004_converted.jpg)

Fix it correctly to the working table.

![](/assets/images/ravioles/005_converted.jpg)


## Ravioli Mold

I bought it recently, so I wanted to try how it helps.

![](/assets/images/ravioles/006_converted.jpg)

Concerning the size of the mold, do not take a large mold.
First, if you have a pasta machine, having the right width will be difficult.

Next, raviolis' size increase when cooked.
This one is 11 centimer width.


## Prepare the Dough

3 eggs + 300g of flour.
Mix it until you get a strong dough.

![](/assets/images/ravioles/008_converted.jpg)

## Prepare the Mold

You need to put some flour in the mold.
Otherwise, the dough would stick to it.


![](/assets/images/ravioles/011_converted.jpg)

Remove the execess on each side.

![](/assets/images/ravioles/012_converted.jpg)

You need to have a very thin layer on it

![](/assets/images/ravioles/013_converted.jpg)

## Flatten the Dough

Take a small piece of dough.
Here, for the scale, it is a regular knife.

![](/assets/images/ravioles/022_converted.jpg)

Use your pasta machine.
With the Atlas 150, I start with level 0, next 3, next 6.

I prefer not to get something thinner, otherwise the dough would crack.


![](/assets/images/ravioles/009_converted.jpg)

Put the flattened dough on the ravioli mold.
It must completely cover the mold.

![](/assets/images/ravioles/010_converted.jpg)

Then, fill each cell with a (small) spoon of filling.

![](/assets/images/ravioles/015_converted.jpg)


![](/assets/images/ravioles/019_converted.jpg)


## Close the Ravioli

When filled, flatten a second piece of dough.

![](/assets/images/ravioles/025_converted.jpg)

Put it above the filling.

![](/assets/images/ravioles/026_converted.jpg)

As you can see in the image above, the raviolis are not sealed.
Use your finger or another tool to seal each lines.

![](/assets/images/ravioles/027_converted.jpg)

## Unmolding

If the layer of flour was sufficient, the ravioli block should easily come out.


![](/assets/images/ravioles/028_converted.jpg)

If you have a ravioli cutter, you can separate ravioli and have a nice border.
Here, I only have my knife, so borders are very straight.

![](/assets/images/ravioles/029_converted.jpg)

If you do not cook it now, put the raviolis on a cooking sheet with a little bit of flour.

![](/assets/images/ravioles/030_converted.jpg)

When the sheet is full, it is time to cook !

![](/assets/images/ravioles/032_converted.jpg)


Use a large pan to boil salted water.


![](/assets/images/ravioles/033_converted.jpg)

Do several batch of ravioli: they should not overlap / touch each other.

On average, you need 5-7 minutes per batch.

Next, the batch in a strainer to remove the excess of water.
Cover pasta to keep it warm until everything is cooked.

![](/assets/images/ravioles/034_converted.jpg)

Prepare a cream with cream and parmigiano.