Pasta Dough for Ravioli
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour, or more as needed
- 1teaspoon kosher salt
- 3large eggs
- 2large egg yolks
- 2tablespoons olive oil
Nutritional analysis per serving (6 servings)
245 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 179 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks and olive oil, then pour into the well in the flour. Mix with the fork until the flour begins to clump together. When the mixture becomes too hard to stir with a fork, use your hands. Knead dough in the bowl or on a lightly floured board until it is quite stiff and no longer sticky. Sprinkle with a little flour. Cover with plastic or a cloth, and let it rest for about 30 minutes.
- Step 2
Lightly sprinkle a wooden board with flour. Cut off one-third of the dough; keep the rest covered while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Roll a rolling pin over the dough up and down, left and right. Flip the dough over about every two dozen rolls. If the dough sticks, dust with more flour. Repeat until the pasta is roughly 24 inches in length and 8 inches wide. Dust with flour and set aside; repeat with remaining dough.
- Step 3
To form jackets for ravioli, cut each sheet of dough into rectangles about 24 inches long and 4 inches wide, trimming edges neatly.
Private Notes
Comments
For ravioli it should always be very thin, to where you can see your hand pretty clearly through the pasta sheet. No lower than the 6 setting but if you're able to get to 7 or 8 without the pasta sheets breaking, that's good too. Only because you are going to be doubling it up so the edges of the ravioli end up being thick due to the double layer
How thin should this pasta be if we dispense with the rolling pin method and use a pasta machine. Or, is the rolling absolutely critical?
This is a GREAT recipe. I had my doubts because it seemed a little bit too soft or too pliable I guess? It rolled out perfectly though - I got it to a 7 with no issues on the pasta roller. I did need ever so slightly more than 2 cups of flour in the initial dough and it was still slightly sticky before resting. This cooked up beautifully - it was thin, delicate, delicious. I made butternut squash ravioli (roasted squash filling with mascarpone, roasted garlic, shallots & oven toasted sage).
If you are using a Kitchen Aid, this dough is a little too wet for pasta attachment but if you add more flour, it's great
I made this w/o the 2 extra egg yolks, not adding all the flour at the beginning, sprinkling last 1/4 cup as I kneaded. In winter flour can be extra dry, so it's easy to add too much, then wind up with a too-stiff dough that won't roll well. My adaptation worked beautifully: smooth dough that we rolled out in our old Atlas pasta maker, and filling with two kinds of stuffing: pecans and gorgonzola, and roasted buttercup squash and Romano (both had ricotta too). Will serve w/sage butter.
Great recipe but you never add salt to a pasta recipe. It will rust your machine. You add salt to the water when you boil them.