The Palestini Family Ravioli
- knowthechef
- Mar 24
- 3 min read
Ingredients:
Homemade Pasta: | Combine Stuffing: |
5 ½ Cups of All-purpose Flour | 2 Lbs. Whole Milk Ricotta |
1 Tsp Salt | 2 Cups Shredded Mozzarella |
5 Eggs Beaten | 2 Cups of Grated Parmesan |
1 Cup Water | 1 Tbsp. Grated Lemon Zest |
2 Tbsp. Olive Oil | 5 0zs fresh spinach steamed |
Egg Wash: 2 eggs & 2 tbsp Water whisked | Salt, Pepper & Red Pepper Flakes to taste |
In a standing mixer with dough hook attached, combine all pasta ingredients and blend until it becomes one unit. Remove from the mixer and lay on a floured surface. Form into a ball and cover with a tea towel. Let it stand for 30 minutes. Remove the tea towel and cut dough into golf ball size pieces. Form into short, flattened cylinders. Cover them with the tea towel and let them rest for another 20 minutes.
While the pasta is resting, make the stuffing, combining all the ingredients into a food processer. Once all the ingredients are incorporated, transfer to a bowl and store in the fridge until ready to use.
Prepare your electric mixer with a lasagna attachment. Starting at level 1, pass the flattened cylinders through attachment until you have passed them all through. Change the attachment to the next level and repeat the process at level 2. Continue this process until they have all been processed through to level 6.
Using a 4” cutting cylinder, cut the pasta ensuring the excess pasta is rerolled back into dough that can be reused.
In a separate bowl, mix the eggs with 2 tablespoons on water. Brush the 4” rounds with the egg mixture in manageable amounts (I suggest 6 rounds at a time). Remove the stuffing from the fridge and place a scant teaspoon on half the rounds. Top with the other round. Using a fork, press the edges all around the circumference on the stuffed rounds. Continue this process until it is complete.
Line a cookie sheet with wax paper and start moving the ravioli onto the prepared cookie sheet. Separate each layer of ravioli with wax paper. Place it in the fridge if used within 48 hours, otherwise, place it in the freezer, for one hour, or until the ravioli are frozen. Remove from the freezer and place in an air-tight container separating layers with wax paper and restore it in the freezer. This will allow you to take out the amount you need later, depending on how many people you are serving (allow 6 to 8 per person).
Prepare your favorite red sauce and meatballs in the morning of the day you are going to serve the ravioli and simmer it all day.
When you are ready to make the ravioli, bring a large pot of water to a boil and then add a tablespoon of salt. Place the ravioli into the boiling water. Turn the water down to mid-high when it starts to boil again. The ravioli will be al dente when all the ravioli comes to the surface of the water (place one of the raviolis on a small dish to sample that the pasta is to your desired firmness; if not, simply cook some additional time.
Once the ravioli is done to your satisfaction, empty into a colander and stir carefully with a little olive oil to ensure they do not stick together. In a large pasta bowl ladle in your red sauce, followed by some of the ravioli, alternating between the two. Mix in some grated parmigano and serve.
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