Pasta Inside A Ravioli
3,630 Calories
Pasta Inside a Ravioli
We had the opportunity to cook with an authentic Italian Chef, Angela, while we were in Rome. We convinced her to step out of her comfort zone in the kitchen to attempt to make the largest ravioli she has ever made. And we knew we had to take it to an entirely different level by messing with the stuffing and instead of the traditional ricotta filling we stuffed it with pasta.
Prep
Time:
3
0 mins
Cook Time:
30
mins
Total Time: 1 hour
Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: Italian
Serves: 1
Ingredients:
- Dough (Double or triple up dependent on how book your ravioli and how
much pasta you will be putting inside)
- 4 Cups Flour
- 3 eggs
- Water
Instructions:
- Measure out your flour on your work service or bench. Create holes in
the middle of the flour to crack your eggs. Add a pinch of salt. Pour
in water and begin to knead your dough. As the dough begins to form
together continue to knead. Push in to the dough and pull over. Water
ever absorbs into the dough becomes a part of the pasta. Knead ~5
minutes.
- Cut into 3 pieces and roll out. Using a pasta press run the dough
through several times until smooth and thin. Roll the dough into
itself and cut down creating your linguine or fettuccine.
- Boil pasta about 9 minutes. You’ll know it’s al dente when it
floats to the top of the pot.
- On high heat pour 2 tablespoons olive oil with fresh basil in a sauce
pan. Once aromatic add in your pasta sauce, some pasta water, and
salt.
- Add your pasta to the sauce.
- Using your pasta dough roll out 2 doughs. Make sure to roll your
ravioli dough out thicker than normal to make sure it does not break
when it is ready to cook.
- Place your pasta on the first dough. Cover it with your second.
- Using a pastry cutter, circle around your ravioli making sure that it
stays attached.
- Move to a baking sheet to transport to your large pot of boiling
water. Carefully put your ravioli into the water. Ladle boiling water
on the top of the ravioli to make sure it is cooking on all sides
about 6 minutes.
- Once fully cooked place in a large sautéed pan with red sauce. Pour
more red sauce on top. The more air you give the sauce the thicker it
becomes.
- Plate on a large serving tray topped with fresh Parmesan and basil.
Nutritional Information:
Serving Size: 1 Calories: 3,630 Fat: 79 Saturated Fat: 37 Unsaturated Fat: 9 Trans Fat: 0 Carbohydrates: 551 Sugar: 52 Sodium: 5,312 Fiber: 36 Protein: 194 Cholesterol: 144
