3 different ways I make ravioli… scroll down to see all 3.
1st way I make it: meat filling and heat it up in a crockpot.
Here’s my ravioli taken from the freezer. The ravioli’s are made with: egg yolk, milk, a little olive oil, salt and flour. You ‘ll find that 2 egg yolks make 2 medium size helpings on a plate. I get those sealing marks by using a fork around the edges.
For the filling I put all this in a little Oscar blender: left over meat from 4th july shiskabobs, garlic, little olive oil, salt, did I put in some breadcrumbs? Can’t remember.
I take them out of the freezer and put them in my 2 qt. crockpot with a can of diced tomatoes. Delmonte brand is the freshest tasting, but the most expensive . I have some chicken raviolis in the freezer too for my next crockpot dinner. I’ll just add some chicken broth to them and skip the tomatoes. I also make a good white creamy garlic sauce too!
2nd way I make ravioli:
The above were made by hand, but this little plastic manual ravioli maker makes good ones too. I like ricotta filling with garlic that I crush from one of those garlic hand crushers and a little salt and parsley. Take a look below.
The filling is ricotta cheese and garlic that I spun around in the little chopper. Parsley is sprinkled on top.
You put another slab of noodle dough on top of the first photo and press the plastic gadget together and this is what you get. I cut them and then boil the raviolis, not too long- fresh noodles only take a few minutes to boil compared to hard store pasta.
Oil the plastic gadget and they come out like a charm.
The tricky part is getting that noodle dough thin enough. The thinner the dough, the better the ravioli patty. I made a flour/milk/butter / garlic sauce for these raviolis, kind of like an alfrado sauce, but didn’t add any cheese.
3rd way I make ravioli:
It’s the folded over method, similar to the first one, except I fold em over and only seal 3 sides. I sprinkled Italian seasonings on the ricotta clumps after I took the photo.
After you fold the dough over, put your finger between each one to press on the dough to show you where to cut. (below)
cut em and I trimmed off the excess part on the non-folded end after I took the photo.
Seal the 3 edges
Don’t boil them too long, only needs a few minutes because the noodle dough is so fresh.