raw ravioli

Eat the sauce, hold the pasta – misadventures in pasta making

Do you have one dish or type of food that just doesn’t seem to work when you make it? For me it’s dough, more specifically pasta and empanada dough.

While I have made empanadas before, I can’t say they were mouthwatering good. And just this past weekend, I planned a three-course dinner that included lamb/fennel/mint ravioli in a roasted red pepper sauce. The sauce was delicious, and the filling was on point. However, the vehicle of delivering said filling was a complete disaster. I followed a recipe I found on a blog that used the ratio: 3 oz. flour, one egg, splash of olive oil, and kosher salt per person. So, I just multiplied that by four to make sure I had enough dough. I don’t have a pasta maker or pasta attachment for a Kitchenaid (one day I’ll have both), so I rolled out the dough with a rolling pin (which I finally purchased especially for this project). I cooked the ravioli in boiling water for four minutes.

raw ravioli
The yet uncooked ravioli.

Despite my best efforts, the edges of my ravioli came out too thick and the ravioli shell tasted bland and too doughy. I’m quite sure where exactly I went wrong, and I am committed to finding a recipe that works and leads to restaurant-worthy ravioli.

Do you have any great recipes for either empanada or ravioli dough? What tips can you share?

2 thoughts on “Eat the sauce, hold the pasta – misadventures in pasta making

  1. If you don’t have a pasta machine (I bought mine on Ebay for $25) you could use a rolling pin with spacers (google just that). I have used them when making different dough. Also, what type of flour are you using? That makes a big difference. I like to use a “00” Italian type of flour and mix in a little semolina and roll the dough very thin. Good luck!!

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