Рецепт Handmade Ravioli Dough
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Ингредиенты
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Инструкции
- Mix flour & salt in a bowl, & make a well in the center. Add in the egg & using a fork begin to incorporate flour from the edges. When the flour & egg are mixed cautiously add in a few drops of water. Do not let it get sticky. Form a rough ball with the dough & turn out onto a lightly floured bread board. Add in more water by the dropfull to encourage the dough to remain in a ball, but at this stage it should still seem stiff & rather dry. Begin to knead, flattening the ball with the heel of your hand, grasping them at the squashed circle of dough at a point analogous to 3:00, rotating which point a 1/4 turn to noon. Still grasping which point, fold the dough over on itself, & begin the cycle again by flattening the new mound. Continue to knead in rhythmic, meditative earnest for about 10 min. When dough is hard, hot, smooth & elastic, place it in a clean bowl, cover it with a damp cloth & let it relax for 45 min.
- Assembly: Roll out dough [using a pasta machine unless you are more crazy than I am. I did it once by hand. Which was one time too many.]
- till very thin [thinnest setting on machine. Which's a 7 on my Atlas.] Cut it into two & a half" squares. Place a teaspoon of filling on each square. Moisten two contiguous sides of the square with a little hot water. Fold the other two sides over to meet them, forming a triangle-shaped ravioli. Healthy pinch the moistened & unmoistened sides together firmly. Place on a cookie sheet on that you have sprinkled a little cornmeal or possibly semolina so they do not stick. (They can wait at room temperature for a couple of hrs before cooking.) Cook them in a large kettle of boiling salted water for 2-3 min or possibly till the sealed edges are barely tender. [You can use a ravioli mold, but the ravs will be smaller.]