Ravioli
- Make pasta dough
- Role out using pasta maker:
- use 135 g of dough
- repeated folding and rolling on setting 1
- continue to setting 4
- optional cut in half
- role out on setting 5
- Put a layer onto the ravioli maker.
- Add filling
- Add second layer
- seal by using rolling pin
Possible fillings:
Ricotta
| amount | ingredient | |
|---|---|---|
| 1 box | 227 g | ricotta |
| 7-8 | sun dried tomatoes | |
| 1/2 tea spoon | garlic powder | |
| 1 table spoon | lemon juice | |
| 2 table spoons | nutrional yeast | |
| pepper |
enough filling for 42-48 ravioli.
The pasta dough makes enough dough for more ravioli. When running out of filling, the remaining dough can be used to make fettucini. When making 46 ravioli, I end up with roughly 90 g fettucini at the end.