Optional: 3/4 cup fresh peeled peppers, chopped into bits
A handful of semolina or flour
Olive oil and balsamic vinegar for drizzling
Fresh basil, one leaf per ravioli
Looking for something unique and sophisticated? This is it! These instructions show use of the
Norpro Ravioli Maker and Press. However, as shown at the bottom,
you can also make round raviolis using little more than a glass to cut circles out.
Nutritional information 6 raviolis
STEP 1: Heat up all the ingredients for the stuffing (except the optional chopped peppers if you want a more substantial, chunkier stuffing)
until it thickens. Remove from heat, incorporate the optional chopped peppers if you wish, and refrigerate.
STEP 2: Cut a piece of rolled out dough the length of the ravioli press.
STEP 3: Place the dough over the metal piece, and press down lightly with the plastic part. If the dough breaks, it's
because it's not rolled thinly enough.
STEP 4: Drop teaspoons of ravioli stuffing.
STEP 5: Cover with a strip of pasta. Drop it like you'd unroll a carpet, pressing gently to reduce trapping air bubbles.
STEP 6: Press down with a rolling pin.
STEP 7: Remove excess pasta. You can ball it up and roll it back into the pasta maker.
STEP 8: Remove raviolis from the mold, sprinkle with semolina or flour, and let dry for an hour. Fresh everything you won't use in the next 48 hours.
STEP 9: If you don't own a ravioli press, you can also make round raviolis by cutting out circles with a small glass.
STEP 10: Add the stuffing in the center, cover with a second circle, and press down the edges.
STEP 11: To serve, boil for 5-6 minutes. Drizzle a bit of olive oil, balsamic vinegar, and enhance with fresh basil leaves.