Want to make your own fresh pasta but don’t know where to start? I’m sharing my top tips to take you into 2019 along with a new recipe for making homemade Spinach and Ricotta Ravioli 🥟
I’ve been trying out my new Pasta Making Kit sent to me from Pasta Evangelists – which I LOVE! 💛 It comes beautifully packaged along with some recipe ideas and it has all the tools to help you make different pasta shapes from scratch.
The Raffaello Pasta Making Kit comes with a range of tools including:
- Pasta cutter
- Beechwood rolling pin
- Beechwood gnocchi maker
- Square ravioli stamp
- Round ravioli stamp
- Tagliatelle rolling pin
And to get you started you’ll also find in the box:
- Doppio zero pasta flour (1kg)
- Sea salt flakes
All you need now is some eggs and you can get rolling! 👩🏼🍳
This is the kind of kit I would love as a gift, so if you’ve got a foodie in your life that you know will enjoy getting creative and trying something new in the kitchen then keep reading… ppsstt, there’s a discount code at the end!
Top Tip numero uno
My first tip for pasta making is to have fun! I meet so many people that say “I love pasta but I’ve never tried making my own”, it’s honestly not as hard as you think. Some of the best pastas are the simplest dishes and that goes for the pasta too. You can always start with easier shapes, for example you could just start with lasagne sheets or tagliatelle and as your confidence grows get more adventurous.
You can follow my Perfect Pappardelle Pasta Dough recipe or if not here’s the simplest version:
- 200g 00 flour
- 2 large eggs
The ratio of 100g to each egg always works well, so you can alter as required.
Do this however you feel comfortable, when I first started out making pasta regularly I used to use a mixing bowl as it was all I had, but now I have a big wooden board which I prefer to use, I know I’ve watched Gennaro Contaldo do it perfectly on a large plate too! Whatever you choose follow these simple steps:
- Make a well in the centre of the pasta.
- Crack the eggs into the well.
- Using a fork gradually mix the egg and slowly introduce the flour (try to not break the wall if using a board).
- It will start to form dough like clumps (I don’t know how else to explain it!), don’t worry, this is normal.
- Using your hands, combine it together and begin to knead it to form a dough.
- Knead it for 5-10 minutes until you get a springy dough.
- Wrap it in cling film or a beeswax wrap and leave to rest for about 20-30 minutes.
Top Tip numero due
If you’re going to leave it any longer I recommend resting it in the fridge. I always used to think this was best but actually you can leave it at room temperature if it’s not for too long.
Spinach and ricotta ravioli filling
Whilst your dough is resting you can be preparing the filling for your ravioli.
What you need:
- 200g Ricotta
- 100g cooked spinach (weight when drained and squeezed of any excess water), then roughly chopped
- Freshly grated Nutmeg
- Salt and pepper
You can use fresh spinach or I confess I sometimes use frozen, I find this helps me reduce food waste as often spinach will go to waste if left in the fridge too long. Either way, either wilt your spinach in a pan or in the microwave and then squeeze out all the excess water.
Top Tip numero 3
To do this I get a clean thin blue dishcloth and use this to squeeze the water from the spinach, make sure it’s cooled a little before you do this so you don’t burn your hands.
- Mix the ricotta and spinach together in a bowl and add nutmeg and salt and pepper to taste. The nutmeg really does make all the difference to the flavour so if you have some, use it!
- Now your filling is ready it’s time to roll the dough. If you have a pasta machine this is by far the easiest and quickest way to roll pasta sheets but if this is your first time use the rolling pin in your kit.
- Halve the pasta dough to make it easier and on a well floured surface begin to roll your dough, keep rolling until you have a long, thin sheet of pasta, like a lasagne sheet, about 3mm thick and as long as you can get it.
- Once your pasta dough is rolled and ready cut two sheets so they’re roughly the same size in length.
- On one piece, start to place evenly spaced teaspoons of filling along the sheet, leave enough space for you to use the ravioli stamp around each ball. Once you’ve done that, place the other piece of dough over the top and gently push round each bit of filling pushing out any air as you go.
- Then use the stamp to mark the raviolis. If these don’t cut through the dough use the pasta cutter to define the shapes and edges and cut them into shape.
- Place on a well floured baking tray or use semolina to stop the shapes from sticking.
To cook the ravioli bring a pan of water to the boil, add some salt and add the ravioli to the pan, let cook for 3-5 minutes depending on how thick your dough was, they’ll float to the top when ready.
You’ve made your own fresh pasta dish from scratch!
Top Tip numero quattro
If you don’t want to cook all the ravioli at once or prepare in advance, put them in the fridge on the baking tray, or freeze them flat until they’re part frozen and put into a freezer bag to stop them sticking together.
Keep it simple when serving, either a drizzle of olive oil, black pepper and some parmesan or I added a little tomato sauce (fresh or chopped tomatoes with garlic, basil, olive oil and salt and pepper)
Other pasta shapes
With the Raffaello Pasta Kit you can also make tagliatelle, farfalle, malloreddus, gnocchi,…the list is endless. I promise you, you won’t regret it!
Save 10% on Pasta Evangelists Pasta Making Kits
If you weren’t lucky enough to win my Instagram Competition or you didn’t get one for Christmas Save 10% on Pasta Evangelists Pasta Making Kits now using code: C&CKIT10
Can’t be bothered to make your own?
Happens to the best of us, head on over to Pasta Evangelists to get fresh pasta delivered direct to your door, if you’re not sure what it’s all about check out my review on IGTV.