Ravioli

Published September 1, 1993. From Cook's Illustrated.

Why this recipe works:

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky… read more

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

less

Makes about 60

This recipe produces two-inch square ravioli with three fluted edges and one folded edge. The folded edge may be trimmed with a fluted pastry wheel if you like.

Ingredients

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