I spent most of my day off with episodes of Kitchen Nightmares playing in the background. Nothing makes me happier than hearing Gordon Ramsay yelling at a restaurateur. During one of the episodes my 12-year-old son announces that it is his dream to own a restaurant and have Gordon Ramsay come in and yell at him. I guess we all have our ambitions.
During this marathon, I am motivated to do something I have never done, make ravioli from scratch. Yep, I am attempting something I have never done before. This is going to get messy. I don’t mean a little messy, I mean catastrophic kitchen debauchery, I will destroy it before the day is over.
Okay, I didn’t destroy it, but I came close. In pasta making apparently, you need to make a well in the flour and add egg. The first time I attempted this I had a breach in the well and egg went everywhere! It was a nightmare. There I was at my table slowly trying to mix in the flour when I pushed the fork down a little too far. Instead of gracefully mixing in the flour, I was chasing whisked eggs across the table with flour and my arm. Needless to say, it was a disaster. The second attempt at this went much smoother.
In the end, the pasta turned out pretty good. I surprised myself, for a moment, I allowed myself to daydream that I could have my own restaurant. Then, the daydream was interrupted by Gordon Ramsey yelling at some restaurant owner who can’t keep their kitchen clean.
As I looked around my kitchen, I noticed seasoning on the stove, dishes on the counter, and worst of all, flour all over myself. I even had flour on my neck of all places. Gordon Ramsay would have a field day after visiting my kitchen, but even with all the mess and time it took, the meal was worth the wait! I was pleased with the way it turned out!
After my pasta was complete, I made a simple butter sauce to drizzle over it so I would not distract from the taste of the pasta. Below I will post what I used for the pasta and filling.
For the Pasta:
- 2 cups flour
- 4 eggs
- Pour the flour straight onto the counter or table (make sure that sh*t is clean)
- Make a well in the flour
- Whisk the eggs into a bowl, then pour into the well
- With a fork, slowly incorporate the flour into the eggs, eventually using your hands to combine the rest.
- Knead the dough until all the dough is a little wet, then wrap in clear wrap. Let rest for 30 min.
- When the dough is finished resting, flatten with a rolling pin or pasta maker. Make sure to roll it as thin as you can.
- Cut the dough in half and add about a tsp. of filling every inch and a half.
For the Filling:
- 10 oz of fresh spinach
- 1 tbsp of minced garlic
- salt to taste
- 2/3 cup ricotta cheese
- 1/3 cup fresh Parmesan cheese.
- Boil the spinach for a few min until tender
- Wring as much water out of the spinach, chop, and add to mixing bowl.
- Mix in ricotta, parmesan, garlic, and salt
After everything is mixed put the filling onto the rolled out dough (on one half that you cut). Put the other half over the top and press out as much air as possible. Using a pastry crimp or ravioli stamp, shape out the ravioli the way you want. Make sure the ends are pressed together tightly. Add the fresh ravioli into boiling water for about three minutes. I served my pasta with a butter olive oil sauce (infused with basil and garlic).