RAVIOLI DOUGH
This is the recipe is used by Chef Thomas McNaughton of San Francisco restaurant Flour + Water whenever he makes ravioli or a variety of other stuffed pastas, such as his Pumpkin Tortelloni with Sage and Pumpkin Seeds. McNaughton emphasizes that pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable-and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, he recommends kneading the dough for 10 to 15 minutes.
Provided by Kelton.A
Categories < 30 Mins
Time 20m
Yield 20 OZ
Number Of Ingredients 5
Steps:
- Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches (20 to 25 cm) in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches (10 to 13 cm) wide, with at least 1/2 inch (12 mm) of flour on the bottom of the well.
- Slowly and carefully add the whole eggs, egg yolks and olive oil to the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
- Then, still stirring, slowly begin to incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
- When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a pastry scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it is very important to generously and constantly spritz it with water to help "glue" any loose flour to the dry dough ball.
- When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
- To knead the dough, on your work surface, drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate and repeat for 10 to 15 minutes. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap before proceeding as directed with your recipe. Makes about 20 oz. (625 g) of dough.
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Mtc Mtc
[email protected]This ravioli dough recipe is a great starting point for making your own ravioli. It's easy to follow and the results are delicious.
Rabi chaulagai
[email protected]I was looking for a ravioli dough recipe that would be easy to make and taste great. This recipe fit the bill perfectly! The dough was easy to work with and the ravioli turned out delicious.
Mm. Odemwingie
[email protected]This ravioli dough recipe is a bit more time-consuming than some others, but it's worth it. The dough is so flavorful and the ravioli cook perfectly.
Faheem Abbas
[email protected]I'm not a huge fan of ravioli, but I decided to try this recipe anyway. I'm glad I did! The ravioli were delicious and the dough was so light and fluffy.
Breann Fair
[email protected]I love making ravioli, but I've always struggled to get the dough right. This recipe was a lifesaver! The dough was perfect and the ravioli turned out beautifully.
Md Nkja
[email protected]This ravioli dough recipe is a game changer! I used to buy pre-made ravioli dough, but now I make my own all the time. It's so much better and it's actually really easy to make.
Jani Hazara
[email protected]I've been making ravioli for years, but I've never used a recipe with semolina flour before. I was pleasantly surprised at how well it worked! The dough was smooth and elastic, and the ravioli held their shape perfectly.
Md Mahfuzur Rohman
[email protected]I'm new to making ravioli, so I was a little intimidated by this recipe. But it turned out to be easier than I thought! The dough was easy to work with and the ravioli cooked evenly. I'm really happy with the results.
Sthembiso Masilela
[email protected]This ravioli dough recipe is a keeper! It's easy to follow and the results are amazing. The dough is light and fluffy, and the ravioli cook perfectly. I've already made it twice and it's a hit with my family and friends.
Syedaemaan Zehra
[email protected]I usually buy pre-made ravioli dough, but I decided to try making it from scratch using this recipe. I'm so glad I did! The homemade dough was so much better than the store-bought kind. It had a great texture and flavor.
kpalap torbari
[email protected]This ravioli dough recipe was a breeze to make. I even got my kids involved, and they had a blast helping me knead the dough. The ravioli turned out great, and everyone loved them.
Md kawser Ahmed
[email protected]I've tried many ravioli dough recipes, but this one is by far the best. The dough is so soft and pliable, and it doesn't tear when you're rolling it out. I highly recommend this recipe!
Hilenna Gibson
[email protected]As an Italian food lover, I was excited to try this ravioli dough recipe. It turned out perfectly! The dough was easy to work with and the ravioli cooked evenly. The result was a delicious and authentic Italian meal.