Fresh is Best

Arrivederci, store-bought pasta—fresh ingredients are the name of the game when it comes to ravioli. Whip up your own dough and fillings using the freshest produce and cheeses you can find to get a flavorful experience in every bite.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Jon Bennion‎‏ (@‏‎intermediatechef‎‏)‎‏

Mind Your Measurements

Precision is key. Take your ravioli from good to great by nailing your measurements. Roll out the pasta dough to just the right thickness and measure the fillings with care to ensure a perfectly balanced flavor.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Chris Barrette‎‏ (@‏‎sushiflume‎‏)‎‏

Seal with Love

Keep your ravioli intact by sealing them up like a pro. A dab of water or beaten egg along the edges of your pasta dough helps create a tight seal, ensuring your ravioli stay intact during cooking for an Instagrammable presentation.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Chris Barrette‎‏ (@‏‎sushiflume‎‏)‎‏

Get Creative with Fillings

Think outside the pasta box. While classic fillings are always a hit, why not shake things up with some unexpected flavor combinations? From savory meats to fresh herbs and zesty cheeses, the possibilities are endless.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Oli Harding‎‏ (@‏‎oli_harding‎‏)‎‏

The post 4 Top Tips for Crafting the Perfect Ravioli appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by VegNews (@vegnews)

Ingredients:

• 2 cups of all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh herbs (such as basil, parsley, or thyme)
• Salt and pepper to taste
• Semolina flour or cornmeal (for dusting)
• Your choice of sauce (such as marinara, Alfredo, or pesto)

View this post on Instagram

A post shared by Gessi83 (@gessi_in_cucina)

Instructions:

1. Begin by preparing the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil.
2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Then, knead the dough with your hands until smooth and elastic, about 8-10 minutes. If the dough feels too dry, add a little water; if it’s too sticky, add more flour. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
3. While the dough rests, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh herbs, salt, and pepper. Mix until well combined, then set aside.
4. Once the dough has rested, divide it into smaller portions and roll out each portion into thin sheets using a pasta roller or a rolling pin. Aim for a thickness of about 1/16 inch. Place small dollops of the filling onto one sheet of pasta, leaving space between each dollop. Lightly brush water around the edges of the filling.
5. Carefully place another sheet of pasta on top, pressing gently around each mound of filling to seal the edges and remove any air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into individual squares or circles. Dust a baking sheet with semolina flour or cornmeal and arrange the ravioli in a single layer to prevent sticking.
6. Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish. Serve the homemade ravioli hot with your choice of sauce. Garnish with additional grated Parmesan cheese and fresh herbs, if desired.

View this post on Instagram

A post shared by The Dish List (@the_dish_list)

The post Making Your Own Ravioli is Easy With This Recipe! appeared first on falafelandcaviar.com.

St. Louis is the home of one of the strangest regional favorites in the United States, fried ravioli. And yes, fried ravioli is exactly what you think it is—the Italian pasta favorite which has then been deep fried.

Charlie Gitto’s and Mary’s on the Hill, two classic Gateway City Italian joints located in The Hill, the city’s classic Italian neighborhood, claim to be the restaurant that came up with this strange creation in the 1940s.

What’s for sure is that this dish is uniquely American. Adapting ravioli to the American palate, which loves fried things, makes this dish a creation that would probably only become popular in the United States.

Commonly served topped with Parmesan cheese and Marinara sauce for dipping, fried ravioli remains a favorite to this day in St. Louis.

So, if you find yourself passing through St. Louis in the future, be sure to order up a plate of fried ravioli and try this weird favorite yourself!

The post Fried Ravioli is a Strange St. Louis Favorite appeared first on falafelandcaviar.com.

Ingredients:

To prepare the ravioli lasagna you will need to get 2 30-oz packages of cheese ravioli, 1 1/2 cup grated Parmesan cheese, 1/3 cup chopped basil, 2 25-oz jars marinara pasta sauce, 1 1/2 cups shredded mozzarella cheese. You can also use another type of ravioli that also include cheese.

Instructions:

Start by getting a baking dish, and cover it with cooking spray. Add one half of a jar of the marinara sauce on the bottom of the dish. Set the oven to preheat on 400 F degrees. Include one pack of the ravioli on top of the marinara sauce. Cover it with the other half of the marinara sauce from the first jar. You can now add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Continue by adding another layer of the marinara sauce. Top it with ravioli, sauce again and the two types of cheese.

This is pretty much it. Now, you only need to cover the baking dish with aluminum foil and leave it in the oven for half an hour. You can now remove the foil and let the ravioli lasagna cook for 15 more minutes. Top them off with basil and the lasagna is ready to be served.

The post This Ravioli Lasagna Has the Easiest Recipe appeared first on falafelandcaviar.com.

Fresh is Best

Arrivederci, store-bought pasta—fresh ingredients are the name of the game when it comes to ravioli. Whip up your own dough and fillings using the freshest produce and cheeses you can find to get a flavorful experience in every bite.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Jon Bennion‎‏ (@‏‎intermediatechef‎‏)‎‏

Mind Your Measurements

Precision is key. Take your ravioli from good to great by nailing your measurements. Roll out the pasta dough to just the right thickness and measure the fillings with care to ensure a perfectly balanced flavor.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Chris Barrette‎‏ (@‏‎sushiflume‎‏)‎‏

Seal with Love

Keep your ravioli intact by sealing them up like a pro. A dab of water or beaten egg along the edges of your pasta dough helps create a tight seal, ensuring your ravioli stay intact during cooking for an Instagrammable presentation.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Chris Barrette‎‏ (@‏‎sushiflume‎‏)‎‏

Get Creative with Fillings

Think outside the pasta box. While classic fillings are always a hit, why not shake things up with some unexpected flavor combinations? From savory meats to fresh herbs and zesty cheeses, the possibilities are endless.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Oli Harding‎‏ (@‏‎oli_harding‎‏)‎‏

The post 4 Top Tips for Crafting the Perfect Ravioli appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by VegNews (@vegnews)

Ingredients:

• 2 cups of all-purpose flour
• 3 large eggs
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 cup of ricotta cheese
• 1/2 cup of grated Parmesan cheese
• 1/4 cup of chopped fresh herbs (such as basil, parsley, or thyme)
• Salt and pepper to taste
• Semolina flour or cornmeal (for dusting)
• Your choice of sauce (such as marinara, Alfredo, or pesto)

View this post on Instagram

A post shared by Gessi83 (@gessi_in_cucina)

Instructions:

1. Begin by preparing the pasta dough. On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well and add salt and olive oil.
2. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Then, knead the dough with your hands until smooth and elastic, about 8-10 minutes. If the dough feels too dry, add a little water; if it’s too sticky, add more flour. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
3. While the dough rests, prepare the filling. In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh herbs, salt, and pepper. Mix until well combined, then set aside.
4. Once the dough has rested, divide it into smaller portions and roll out each portion into thin sheets using a pasta roller or a rolling pin. Aim for a thickness of about 1/16 inch. Place small dollops of the filling onto one sheet of pasta, leaving space between each dollop. Lightly brush water around the edges of the filling.
5. Carefully place another sheet of pasta on top, pressing gently around each mound of filling to seal the edges and remove any air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into individual squares or circles. Dust a baking sheet with semolina flour or cornmeal and arrange the ravioli in a single layer to prevent sticking.
6. Bring a large pot of salted water to a boil. Carefully add the ravioli in batches, cooking until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish. Serve the homemade ravioli hot with your choice of sauce. Garnish with additional grated Parmesan cheese and fresh herbs, if desired.

View this post on Instagram

A post shared by The Dish List (@the_dish_list)

The post Making Your Own Ravioli is Easy With This Recipe! appeared first on falafelandcaviar.com.

St. Louis is the home of one of the strangest regional favorites in the United States, fried ravioli. And yes, fried ravioli is exactly what you think it is—the Italian pasta favorite which has then been deep fried.

Charlie Gitto’s and Mary’s on the Hill, two classic Gateway City Italian joints located in The Hill, the city’s classic Italian neighborhood, claim to be the restaurant that came up with this strange creation in the 1940s.

What’s for sure is that this dish is uniquely American. Adapting ravioli to the American palate, which loves fried things, makes this dish a creation that would probably only become popular in the United States.

Commonly served topped with Parmesan cheese and Marinara sauce for dipping, fried ravioli remains a favorite to this day in St. Louis.

So, if you find yourself passing through St. Louis in the future, be sure to order up a plate of fried ravioli and try this weird favorite yourself!

The post Fried Ravioli is a Strange St. Louis Favorite appeared first on falafelandcaviar.com.

Ingredients:

To prepare the ravioli lasagna you will need to get 2 30-oz packages of cheese ravioli, 1 1/2 cup grated Parmesan cheese, 1/3 cup chopped basil, 2 25-oz jars marinara pasta sauce, 1 1/2 cups shredded mozzarella cheese. You can also use another type of ravioli that also include cheese.

Instructions:

Start by getting a baking dish, and cover it with cooking spray. Add one half of a jar of the marinara sauce on the bottom of the dish. Set the oven to preheat on 400 F degrees. Include one pack of the ravioli on top of the marinara sauce. Cover it with the other half of the marinara sauce from the first jar. You can now add 3/4 cup of the mozzarella cheese and 1/4 cup of the Parmesan cheese. Continue by adding another layer of the marinara sauce. Top it with ravioli, sauce again and the two types of cheese.

This is pretty much it. Now, you only need to cover the baking dish with aluminum foil and leave it in the oven for half an hour. You can now remove the foil and let the ravioli lasagna cook for 15 more minutes. Top them off with basil and the lasagna is ready to be served.

The post This Ravioli Lasagna Has the Easiest Recipe appeared first on falafelandcaviar.com.