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.
(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.
Start with a large clean working area.
Prepare the filling: Mix the ricotta with the truffle.
Fix it correctly to the working table.
I bought it recently, so I wanted to try how it helps.
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.
3 eggs + 300g of flour. Mix it until you get a strong dough.
## Prepare the Mold
You need to put some flour in the mold. Otherwise, the dough would stick to it.
Remove the execess on each side.
You need to have a very thin layer on it
Take a small piece of dough. Here, for the scale, it is a regular knife.
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.
Put the flattened dough on the ravioli mold. It must completely cover the mold.
Then, fill each cell with a (small) spoon of filling.
When filled, flatten a second piece of dough.
Put it above the filling.
As you can see in the image above, the raviolis are not sealed. Use your finger or another tool to seal each lines.
If the layer of flour was sufficient, the ravioli block should easily come out.
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.
If you do not cook it now, put the raviolis on a cooking sheet with a little bit of flour.
When the sheet is full, it is time to cook !
Use a large pan to boil salted water.
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.
Prepare a cream with cream and parmigiano.
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