Entirely Handmade Ravioli

Last night, I made homemade ravioli, loosely based on this recipe. 

Ingredients:

Ravioli Dough:
• 4 eggs, plus 2 eggs, beaten, for egg wash
• 3 cups all-purpose flour, plus additional for dusting
• 1/2 cup water

Ricotta Cheese Filling:
• 1 cup ricotta cheese
• 1 egg
• 6 oz. shredded mozzarella
• 2-3 Tbsp. sour cream
• Salt and pepper

Things I did NOT use to make these (I don't even own them!):
• Electric Mixer
• Pasta Machine
• Pastry Brush
• Ravioli Crimper

I started by making a little mountain of flour (3 cups), then forming a hole in the middle, like a little volcano. Then I cracked all 4 eggs into the middle. Using a fork, I whipped the eggs to break the yolks and started gradually pulling flour from the inside of the "volcano" to mix with the egg and thicken them up. I then slowly added the ½ cup of water until everything was mixed enough for me to work it with my hands.

The dough looked dry and lumpy at first, but I continued to roll and turn the dough on the counter until the ingredients were thoroughly combined.  I ended up with a nice moist, slightly sticky ball of dough.  I covered this with a damp cloth in a bowl and allowed it to sit for 30 minutes.

While I waited for the dough, I mixed the filling.  The original recipe was just the ricotta and egg mixture.  I decided I wanted it slightly creamy.  I used a thin cheese grater and shredded my mozzarella into the ricotta and egg.  That was slightly too thick, so I added just enough sour cream to get a little thinner consistency.  I placed that in the fridge until it was needed. You will see the filling in a later picture.

Next, I pulled about a third of my dough off the ball.  I tossed some flour on the counte, and dusted the dough ball.  Then I went to town with my rolling pin, flattening the dough, flipping, flouring and squashing, until I had a nice fairly thin sheet of dough.  Since I don't have a ravioli maker and I didn't have a nice perfect rectangular sheet of dough from a pasta machine, I used the top of an "eye" shaped Tupperware container (at least Harley thought they were eyes) to press out the ravioli.  Using my fingers, I rubbed on a coat of egg wash.  Finally, I placed a heaping tablespoon of filling on each one, folded the corners over, squished out the air and sealed the edges by squeezing them between my fingers.

Meanwhile, on the stove, I had some water going at a steady boil.  I gently dropped the raviolis in the pot.  It said about 10-15 minutes to cook, but I think they cooked faster.  When they float to the top, they are done!  I used a slotted spoon to pull them out.  Coated them with some pasta sauce and turkey burger, some grated Parmesan/Romano mix on top and let the kids dig in!

It wasn't the prettiest ravioli, but it was yummy and the kids both asked for seconds!  Scott loved it too and had seconds (which he regretted, because he was too full after).  That didn't stop him from eating leftover cheesecake that I brought to work.  :)