This is a continuation of yesterdays post but deserved an entry of its own. It shows how easy and fast it is to make homemade ravioli and it's just such a good feeling to know that what you are eating not only tastes amazing, but you know exactly what went into it. Flour, eggs, a little oil and jalapenos (I grew mine in my garden this summer and I keep them in a container in the freezer).
Here is the basic recipe I posted yesterday when I showed you the noodles I made and today I'm showing you the ravioli. Some of the products I use are at the bottom of the post if you are interested in learning more about them.
Jalapeno Pasta
2 1/4 c flour
1 t salt
1-2 t olive oil
3-4 eggs
2 - 5 small jalapenos (depending on how hot-spicy you want your pasta)
In a food processor bowl, place the salt and flour. Put the top on and while pulsing or running on low, add a teaspoon-ish of oil and start adding eggs. You probably only need 3 eggs so start with that. Add your jalapenos. I used 2 small jalapenos and the dough was so mild even children could eat it without spice. If you know you like jalapeno's, use more. Process until the dough forms a ball shape. If it hasn't gathered itself in a ball by the 3rd egg, you can add another teaspoon of oil or water or use a 4th egg. Water or additional flour by the teaspoon will give you the texture you need for it to be a ball.
Let it rest 10 minutes. Then either roll very, very thin with a rolling pin or use a pasta machine. I use a manual, hand crank pasta machine and starting with number 1, I run it through to a number 4. You can then cut into thin noodles or use wide sheets to make homemade ravioli.
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| I roll my dough through a manual pasta machine |
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| You don't need fancy fillings! Cream cheese does just fine! |
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| Rolling the pasta over the mold to seal the edges |
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| Cooked in boiling water for about 5 minutes and drained |
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| Serve with butter, an alfredo sauce or a marinara sauce - anything goes! |
You might also be interested in some of the products I use;
