Place the flour on a board and create a well in the center, add the egg yolks, egg, oil, and
milk into the well and use a fork to break the eggs up. Begin turning the eggs in a circular
motion, Keep moving the eggs while slowly incorporating the flour. Occasionally push the
flour toward the eggs only enough to maintain the gradual incorporation of the flour. The
mixture will thicken and eventually get too tight to keep using the fork. When the dough
begins thickening and starts lifting itself from the board, begin incorporating the
remaining flour with a pastry scraper by lifting the flour up and over the dough that’s
beginning to form and cutting it into the dough. Bring the dough together with the palms
of your hands and form it into a ball. Re-form the dough into a ball and repeat the
process several times. The dough should feel moist but not sticky. Let the dough rest for
a few minutes while you clean the work surface.
Knead the dough by pushing against it in a forward motion with the heels of your hands.
Form the dough into a ball again and knead it again. Keep kneading in this forward
motion until the dough becomes silky-smooth. The kneading process can take anywhere
from 10 to 15 minutes. Even if you think you are finished kneading, knead it for an extra
ten minutes; you cannot overknead this dough.
Double-wrap the dough in plastic wrap to ensure that it does not dry out. Rest for at least
30 minutes and up to 1 hour.
Place a spoonful of filling in the center of the circle and top with
another circle of dough. Crimp the edges with a fork, being sure to
completely seal the ravioli. If needed, moisten the edge of the
bottom circle with cold water before crimping the top circle over
the filling.
Drop raviolis, a few at a time, into boiling water being careful that
they do not touch in the kettle. When the raviolis float to the top,
boil for one minute and then remove them with a slotted spoon.
Originally Submitted
11/15/2010
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