Components
- 280 grams of wheat flour
- 120 grams of coarse hard semolina
- Four eggs
Setup phase
- In a spacious bowl, combine the flours and set aside a small amount (approximately 1/3 cup) – the exact quantity of flour may change depending on the egg size.
- Crack one egg into a small bowl, then pour it into a separate bowl. Use a fork to lightly beat the eggs, combining the whites and yolks.
- Create a well in the middle of the flour, resembling a “volcano.” Pour the beaten eggs into the center and begin mixing with a fork, moving from the center outward while gradually incorporating the flour. Use your hands to knead the dough until the eggs are fully combined, adding the reserved flour if needed. Move the dough to the countertop and knead until it becomes smooth.
- Wrap the dough in plastic wrap and allow it to rest for 20 minutes. In the meantime, get the filling ready.
- After resting, divide the dough into four portions. Use a pasta roller (or rolling pin) to roll out each piece into sheets about 2 mm thick.
- To shape the ravioli: place a sheet of dough on the countertop. Arrange portions of the filling, about 10 g each (meat or ricotta), in the center of the dough, spacing them about 1 cm apart. Lightly spray the dough with water, then cover it with another sheet of dough. Use the sides of your hands to press out any air around the filling and seal the edges of the dough to prevent the ravioli from opening or forming bubbles during cooking. Use a ravioli cutter or a fluted wheel to cut around each filling portion. You can leave them as squares or trim and fold the corners to create the “plin” shape.
- Move the raviolis to a lightly greased surface and repeat with the remaining ones.
- Bring a large pot of water to a boil over high heat. Add salt and submerge a portion of the ravioli – cook in batches to prevent them from sticking together. Reduce the heat to medium and watch closely: they will float to the top when done.
- Using a skimmer, move to a cross and continue with the remaining pieces. Serve immediately.
Organizing
The fresh dough can be stored in the refrigerator, wrapped in plastic wrap, for a maximum of 2 days.
