Making ravioli 'half-moon' (pansotti) shapesThe process of making ravioli or ‘pansotti’ using fresh pasta dough is really simple, particularly the half-moon shaped versions I’ll explain here. The first step is to have some freshly made pasta dough, so to make this first see either this this written guide or this video guide. The aim is to create a ball of fresh pasta dough, which you’ve folded and refolded so that there are tiny bubbles inside but it is smooth on the surface. Got your dough ball ready? Then next you need to prepare your ravioli filling. A nice easy starter is spinach and ricotta. Make that here or simply fry a 500g/16.5 oz bag of spinach until it wilts then mix it together with a small tub of ricotta cheese. (For other filling ideas see these ravioli recipes.) Dough? Check. Filling? Check. So let’s get making ravioli! STEP 1 - Use a rolling pin to roll out your pasta dough on a lightly floured work surface. Get it as close to 1mm thickness as possible (in other words, as thin as you possibly can!). STEP 2 - Now you need a circular cutter – a strong glass will work well. Use this to cut your pasta dough into circles.
Note: As you do this more you’ll soon work out how much filling you can squeeze into each parcel; always try to pack your parcels as full as you can. STEP 4 - Use a fork to press down and seal the ravioli edges. This ensures they stay closed when cooking and gives you that attractive frilly finish. Done!
Drain and serve smothered in your favorite sauce (for spinach and ricotta ravioli melted butter works just fine).
Recommended Tool: pasta rolling machine  A pasta machine will speed up your pasta rolling, and give you some valuable long pasta options. Check out my full review - with video - of the excellent Imperia pasta machine. I use this piece of kit myself - it's great value, built like a rock, and available with a range of accessories for cutting and making all kinds of pasta. 
Return from Making Ravioli to Fresh Pasta Recipe Return from Making Ravioli to homepage New! CommentsHave your say about this page! Just add a comment in the box below. |
STEP 3 - Take your first circle and blob half a teaspoon of filling in the center. Use your fingers to fold one edge over, gently sealing one edge against its opposite edge and keeping the filling inside.
To cook: Just drop your ravioli parcels in salted, boiling water and when they rise to the surface (almost instantly), give them just 30 seconds more and they’re ready.
