Homemade Ravioli Recipe

The kids love ravioli, but I can't fathom spending as much as the store wants for them so I've been making them myself the last few weeks. I thought I'd share the recipe here for those that aren't scared to make the kitchen a little messy. This is a great way to hide vegetables in the kids meal as they don't usually pick through it to see what is inside. My favorite veggie so far to hide in it is carrots as it adds a sweetness to the recipe.

Pasta:
2 1/4 c. all-purpose flour
1/3 c. water
2 eggs
1 tbsp. olive or salad oil
1 tsp. salt
In large bowl with wooden spoon, stir 2 1/4 cups flour with remaining ingredients to make a stiff dough. On well floured surface knead dough until smooth and not sticky, about 20 minutes. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 pound noodles.

Filling:
1 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup parm. cheese
1 tsp garlic
1 tsp basil
1/4 cup shredded veggies (spinach, carrots, zuchinni, sweet potato *ideas*
Optional: 1/2 lb ground turkey or beef
Mix together in a medium sized bowl and set aside until after you have rolled out the pasta dough.

Cut your dough in quarters and roll out into rectangles either with the pasta machine or just your standard rolling pin. I only have a rolling pin so that is what I use. Spread flour onto your rolling surface so dough doesn't stick to it. Roll it out until it is thin enough that you can see your hand behind it if it was held up to a window. My rectangles are usually about 8x12 or so.

There are two ways to go from here. The first is to cut your dough into 2x4 inch squares and put 1 tsp of filling mixture just on the other side of the middle and seal by running a finger dipped in water on the edges. Flip the dough over itself and seal with a fork. These create cute little crescents or squares.

The second way is to roll out two rectangles of the same size, put down 1 tsp of filling every 2 inches on the dough. Run a wet finger around each pile of filling and place second rectangle over the filling and run finger around all the piles of filling to seal it. Cut with either a serrated cutter, pizza cutter, or cookie cutter that fits over the filling and noodles.

You can either cook right way by placing in a pot of boiling water for about 4-6 mins. The ravioli will float when it is finished. Or you can flash freeze by placing on cooling racks in the freezer until frozen (about 45 mins) then place in ziploc bag. Can be kept in the freezer for up to 3 months. Just pull out of freezer and place in boiling water until they float. (about 8-10 mins.) Coat with a sauce of your choice, serve with a salad and breadsticks.