So a few weeks ago we took an amazing Ravioli Class at Williams-Sonoma (which would have been more amazing had my mum and I not been suffering from the most wicked colds we’ve ever had)
First things first it was time to get the Mirepoix up and going. This veggie mix will be incorporated into the Beef Ravioli we’ll talk about later.
Then it was time to start working with our dough… (our instructor already had some mixed up from the night before, handy!)
Fresh Egg Pasta Dough – via Williams-Sonoma hand out
- 2 1/2 cups all-purpose flour, plus more for dusting
- 4 eggs
- 2 tsp. EVOO
- Add the flour to the work bowl. Fit a food processor with the metal blade and add 2 cups of the flour to the work bowl. Set the remaining 1/2 cup flour nearby; you’ll use it later to adjust the consistency of the dough.
- Add the egg and oil. Crack the eggs against a flat surface and drop them into a class measuring cup. Remove any shells, then add the olive oil to the measuring cup. Pour the egg-oil mixture into the food processor.
- Mix the dough. Process the mixture until the flour is evenly moistened and crumbly; this will take about 10 seconds. Pinch the dough to test its consistency.
- Adjust the consistency. If the dough seems excessively sticky, add the reserved flour 1 Tbs. at a time, processing until just incorporated. Process until the dough comes together to form a loose ball on top of the blade and feels moist but not sticky when pinched, about 30 seconds.
- Lightly knead the dough. Transfer the dough to a lightly floured work surface and knead lightly until it feels damp without being sticky and is an even yellow color with no streaks of flour.
- Let the dough rest. Shape the dough into a ball. It will be quite elastic at this point and would spring back on itself if you attempted to roll it out. Cover the bowl with a large overturned bowl and let it rest for 30 minutes before rolling.
Now for some helpful tips Candace told us about regarding processing our pasta…
- The Kitchenaid pasta attachment has 8 settings that the ravioli will have to go through each time.
- The first few times you will need to fold the pasta in half, this will make the pasta smoother
- Make sure to add flour to both machine and pasta to prevent the pasta sticking.
Now back to our Mirepoix…
Beef Ravioli with Fresh Tomato Sauce – via Williams-Sonoma handout
Ingredients: for filling
- 2 Tbsp. unsalted butter
- 1 small yellow onion chopped
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 3/4 lb. ground beef sirloin
- 3/4 tsp. sea salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup dry red wine
- 2 eggs, beaten
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 cup fine dried bread crumbs
1 lb. fresh egg pasta dough, rolled into sheets
Ingredients: for sauce
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 lb. plum tomatoes, peeled, seeded and chopped
- Sea salt and freshly ground pepper
- Handful of fresh basil leaves
- To make the filling, in a fry pan over medium heat, melt the butter. Add the onion, carrot and celery and saute until golden, 10 to 15 minutes. Add the beef, salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is not longer red and it’s juices have evaporated, about 10 minutes. Add the wine, bring to a simmer and cook until the wine evaporates, about 2 minutes. Remove from the heat and let cool slightly.
- Scrape the beef mixture into a food processor and pulse until chopped. Add the eggs, the 1/2 cup cheese and the bread crumbs and pulse just until blended. Scrape the mixture into a bowl, cover and refrigerate for at least 1 hour or up to overnight.
- Using the pasta sheets, fill and cut the ravioli.
- You can cook the ravioli immediately, or cover with a kitchen towel and refrigerate until ready to cook. They will keep for up to 3 hours; turn them over several times during that time so that they do not stick.
- To make the sauce, in a fry pan over medium-low heat, warm the olive oil. Add the garlic and cook, stirring frequently, until golden, about 1 minute. Add the tomatoes, increase the heat to medium and bring to a simmer, stirring occasionally. Reduce the heat to low, season with salt and pepper, add the basil leaves and simmer until the tomatoes thicken in into a light sauce, about 7 minutes. Keep warm.
- Cook the ravioli.
Now moving onto our Ricotta Herb Ravioli…
Ricotta & Herb Ravioli – via Williams-Sonoma handout
- Semolina flour for dusting
- 3 cups fresh ricotta cheese
- 1/2 cup Parmiginao-Regginao
- 1/2 cup Mozzarella
- 1 egg, lightly beaten
- 1 tbsp. chopped fresh flat-leaf parsley
- 1 tsp. kosher salt
- Freshly ground pepper, to taste
- 1 lb. fresh pasta, rolled into sheets
- 4 cups warm tomato-basil sause, homemade or purchased
- Dust 2 rimmed basking sheets with semolina flour.
- In a bowl, stir together the ricotta, the parmesan, mozzarella, the egg and parsley. Add the salt and a few grindings of pepper and mix well.
- Using the pasta sheets, fill and cut the ravioli as directed in this brochure. Place the ravioli on the prepared pan. Cover with dish towel and repeat with the remaining filling and pasta sheets. Pasta scraps can be saved and cooked separately or discarded. Uncooked ravioli can be frozen directly on the pan. Once frozen, transfer them to a sealable plastic freezer bag and use within 3 months.
- Cook the ravioli…
***Unfortunately we weren’t able to stay and taste the delicious looking ravioli’s, as our colds finally got the best of us. But I throughly enjoyed the class and Candace was both an informative and engaging teacher.