p i c t u r e d : home made raviolies with organic home grown and local filling of butternut squash, spinach chard, herbs, and some tofu, with fresh picked home grown salad
mix all dry ingredients together, and form them into a mound on a clean countertop... create a well in the center of the mound and add the oil, then half of the warm water... using a fork, stir in circles, gently working the inside of the mound into the water and oil... add more water and keep stirring until everything comes together enough to start kneading... using a bit of extra flour, dust your counter again and knead the dough for no more than 5 minutes... place the dough in a bowl and let it sit in the fridge for a minumum of 20 minutes... to make a nice dough, be sure to avoid kneading it much after it sits, and keep your space and rolling pin well floured, using a spatula as needed to lift the dough without tearing
divide dough into 4 equal parts, dust countertop again, and roll out into an even sheet, about 1/8 inch thick... using a knife or pizza cutter, cut off any uneven edges to make a square - place 8 spoonfulls, of about 2 tsp. of filling, onto one half of the dough - carefully lift the other half and fold over to meet edges - press gently but firmly with fingers to mark out 8 even squares - with a knife, cut uneven edges, then slice each ravioli and with a spatula, lift each one onto a floured spot and with a fork press around all edges to seal them well - place each on a baking sheet until all are finished
bring a pot of water with 1/2 tsp sea salt and 1 tsp. olive oil to a boil - add raviolies gently and stir with a wooden spoon - when it comes to a boil again, let it cook for 1 to 3 minutes, depending on the actual thickness... test one out, strain, and enjoy!
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