Doughs:
Fillings:
Sauces:
Tips and tricks
- Because you’re wrapping each filling in two layers of pasta, a thin, tender dough that cooks quickly is key. It’ll also highlight the contrast between the two fillings beautifully. The Almost All-Yolk Dough is a great option.
- This technique calls for a wooden dowel (the same one you’d find with a garganelli board) to seal the edges of the pasta, along with a fluted pasta cutter. If you don’t have a dowel, try a pencil. A durable brass cutter will serve you best here since it cuts and seals the pasta at the same time.
MAKE THE DOUGH AND FILLINGS
Make your dough and half batches of your two fillings of choice. Let the dough rest, tightly covered, at room temperature for 30 minutes. Transfer the fillings to individual piping bags if you have them and chill thoroughly.
SET UP YOUR WORKSPACE
Dust a sheet pan with semolina or line it with a dishcloth. Gather your tools and set up your pasta machine.
SHEET AND CUT THE DOUGH
Roll a quarter of your pasta dough into a sheet, stopping at setting 7 for a Marcato or at setting 7 for a KitchenAid machine.
Lay the pasta sheet horizontally on your work surface—if you’re using a countertop, dust it with some 00 or all-purpose flour—and trim any uneven edges. Save the scraps for soups or a snack, or ball them up and cover them so they can be reused at the end.
Cut the dough into 6-inch (15-cm) squares. Position one square on your work surface and cover the rest with a damp dishcloth or plastic wrap.
Fold a square of dough in half crosswise, like a book, and make a crease to mark the midpoint. Unfold it again and cut along the crease so you have two even rectangles that are 6 inches (15 cm) tall and 3 inches (7.5 cm) wide.
PIPE THE FILLINGS
Pipe a stout tube of filling just above one short edge of each rectangle, leaving a small rim of dough, about ¼ inch (6 mm), on each side. Repeat the process with the second filling on the other short edge.
SEAL AND TRIM THE RAVIOLI
Lift the bottom two corners of each rectangle and roll them over the filling to encase it—the edge of the dough should just graze the upper edge of the filling. Then roll it over again so you have a tight tube. Repeat the process: Bring the top two corners of dough over the second filling to encase it, then roll it up again so the two fillings meet in the middle.
Use the dowel from a garganelli or gnocchi board, or whatever you have, and rest it on top of one of the rectangle’s unsealed outer edges so that one side is flush with the filling. Press down firmly and gently roll the dowel back and forth to seal. Repeat on the other side, and with the other raviolo.
Trim the outer edges of each piece with a fluted pasta cutter, close to the filling but leaving a little bit of overhang. The cutter should do all the work for you, but, if needed, pinch the edges closed to ensure they’re fully sealed.
Arrange the finished ravioli in a single layer on the prepared sheet pan. Repeat with the remaining dough and filling.
COOK THE PASTA
Cook the ravioli until tender, 3 to 4 minutes.
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