semolina flour ravioli recipe Bob's red mill durum wheat semolina flour pasta recipe
Hey there fellow foodies! Are you ready for a deliciously fulfilling culinary adventure? Today we're going to delve into the decadent world of handmade ravioli. It's going to be a pasta extravaganza unlike any other! So, grab a rolling pin, put on your apron, and let's get saucy.
How to Make Ravioli with Semolina Pasta
First up, let's talk about making ravioli with semolina pasta. This classic recipe yields perfectly chewy, toothsome, and flavorful pasta. Here's what you'll need:
Ingredients:
- 2 cups semolina flour
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup water
Instructions:
- In a large mixing bowl, combine the semolina flour and salt. Make a well in the center.
- Add the eggs to the well and start mixing with a fork, gradually incorporating the flour. Slowly add the water until the dough comes together.
- Knead the dough for 10 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Divide the dough into 4 portions. Flatten each portion with a rolling pin or pasta machine. Roll each portion to the thickness of your liking.
- On one of the flattened portions, spoon small dollops of the filling, leaving space between each dollop to allow for sealing.
- Place another sheet of flattened semolina pasta on top of the filling. Press down to create a seal between the two layers of pasta. Gently cut out each ravioli using a knife or pastry cutter.
- Boil a pot of salted water and cook the ravioli until the pasta is al dente, usually about 2-3 minutes. Serve with your favorite sauce!
Homemade Ravioli with Flour Pasta
If semolina pasta isn't your thing, fear not! You can still make delicious homemade ravioli with all-purpose flour. This recipe is easier to handle and yields a softer pasta. Here's what you'll need:
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions:
- In a large mixing bowl, sift the flour and salt. Make a well in the center.
- Add the eggs and olive oil to the well and start mixing with a fork, gradually incorporating the flour. Knead the dough for 10 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
- Divide the dough into 4 portions. Flatten each portion with a rolling pin or pasta machine. Roll each portion to your desired thickness.
- On one of the flattened portions, spoon small dollops of the filling, leaving space between each dollop to allow for sealing.
- Place another sheet of flattened flour pasta on top of the filling. Press down to create a seal between the two layers of pasta. Gently cut out each ravioli using a knife or pastry cutter.
- Boil a pot of salted water and cook the ravioli until the pasta is al dente, usually about 2-3 minutes. Serve with your favorite sauce!
And there you have it, two delicious recipes for making homemade ravioli from scratch. So, whether you prefer the heartiness of semolina pasta or the delicacy of all-purpose flour pasta, you can now impress your friends and family with your newfound pasta prowess. Bon appetit!
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