Last night at the artisan pasta class I'm taking we made three colors of dough and laminated them together. Then we cut the dough and made tortellini and ravioli.
from America's Test Kitchen
- 3/4 C frozen chopped spinach, defrosted and drained
- 2 T butter
- 1/2 small onion, minced (approximately 1/4 C)
- kosher salt
- 1 C ricotta cheese
- 3/4 C grated parmesan cheese
- 1 egg yolk
Heat butter in a small skillet. Add onions and cook until translucent, approximately 5 minutes. Stir in the spinach. Salt to taste and cook for another minute.
Transfer spinach mixture to a medium mixing bowl. Stir in remaining ingredients. Adjust seasonings to preference. Set aside.
Roll the dough to a thinness of 5 of 6 on the pasta machine. Cut out circles and spray with lightly with water. Place a small portion - maybe 1/2 teaspoon if your circle is 2" in diameter - of the filling in the center of the circle. Bring the edges of the circle together to form a semi-circle.
Working around the edge, press out any extra air and create a seal around the filling.Bring the two pointed edges together, wrapping them around your finger. Press them firmly together. Gently shape the tortellini however you wish; I pull the rounded lip away from the center. Place the finished tortellini on a floured parchment-lined cookie sheet.
Roll the dough to a thinness of 5 of 6 on the pasta machine. Lay the dough on a floured cutting board. Place a mound of filling on the dough and spray the entire surface with water.
Fold the dough over the top and press out any extra air to create a seal around the filling.
Using a ravioli cutter, cut around the filling carefully.
Place the finished ravioli on a floured parchment-lined cookie sheet.
To cook these: drop them into salted, boiling water. Cook for four to five minutes. Gently remove them from the post and fold them into a sauce.
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