- Cooking Time:
- Preparation Time:
- 5 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 6 large eggs
- 2 tablespoons extra-virgin olive oil
NotesSo my friend Elly gave me a wonderful birthday gift a few weeks ago - a ravioli mold! I was so thrilled with my new toy since raviolis are a great way to use up leftovers. Today was my day off so I decided to spend my day in the kitchen concocting various ravioli.
The leftovers I had to work with include:
-balsamic grilled steaks,
crumbled blue cheese, caramelized onions
-fried chicken, spinach, feta cheese,
red onion & chopped grape tomatoes:
-spinach & feta cheese
The fun part of making ravioli (at least for me) is making the ravioli pasta dough. It can be a bit tedious when it comes time to knead the dough for 10 minutes, but its well worth the effort.
Here's Tyler Florence's pasta dough for ravioli recipe I adapted and used: