Homemade Sourdough Pasta: Ravioli Recipe
A Fancy Farm Food, this ravioli is delicious and perfect for a special occasion!
Ingredients
Pasta:
- 300 g all purpose flour
- 2 large eggs
- Dash of sea salt
- 150 g active sourdough starter or sourdough discard
Ravioli Filling:
- 1 egg lightly beaten
- ¾ cup mozzarella
- ¾ cup ricotta
- 1/3 cup parmesan
- ½ tsp sea salt
- ¼ tsp pepper
- 4-5 fresh basil leaves finely chopped or 1 tsp dried basil
- Additional flour for rolling out the pasta
The Sauce
- Your favorite meat or tomato sauce.
Instructions
Making the Sourdough Pasta Dough:
- On a clean work surface, place the flour on the counter. Make a well in the center and add the egg, kosher salt, and sourdough starter.
- Slowly add the flour to the center and work the dough together with your hands.
- When it has come together knead for 5 minutes. You shouldn’t have to add more water, just continue to work with the dough and it will absorb the dry bits of flour as you knead it for the 5 minutes.
- Let the dough rest covered with plastic wrap on the counter for 30 minutes. After the 30 minutes divide dough in half. Or you can wrap tightly and place in the fridge for 24 hours.
- With a rolling pin, roll the first piece out on a floured surface into a 20"x16" rectangle. You will want to make it quite thin; set aside. You can do this easily by setting the rolled dough on a tea towel and transferring it to a different counter.
- Repeat with the second piece.
- If the dough is hard to get rolled thinly go ahead and let the dough rest, covered, for 10 minutes. This gives the gluten time to relax, and you can continue to roll it thin.
- Roll each piece roughly into a 20"x16" rectangle.
- At this point you are ready to assemble the ravioli.
Make the Ravioli Filling:
- Add all the ingredients together in a medium bowl and mix well.
Assembling the Ravioli:
- Take the small scoop and scoop the filling onto the dough, spacing it out an inch. After you have put scoops on the whole pasta sheet go ahead and lay the other pasta sheet on top.
- You might need to gently stretch the dough to fit well on the top of the dough and filling. Just take your time and the dough will stretch some.
- Carefully press down around each ball of filling and cut the pasta with the pizza cutter into equal parts and crimp the edges with a fork.
- Place each ravioli on a parchment paper lined baking sheet.
- When you have finished with all the raviolis at this point you will either boil them in water with a dash of oil and salt or freeze them. Fresh ravioli has a shorter cooking time compared with frozen.
- To boil take a large pot with water, a dash of salt and olive oil and bring to a rolling boil. Once boiling add the ravioli and boil for 4-6 minutes.
- To freeze the ravioli set the sheet pan in the freezer and once the ravioli has froze transfer to a freezer safed bag or airtight container.
Notes
You might end up with a little extra noodle. I usually will just cut the rest of the noodle thinly and let it dry to use for later. Like a fettucine noodle.