What I'm trying to say is that, after going to the trouble of making your own lovely pasta, you should fill it with a classy and fresh fitting. Ravioli is very diverse, so the flavors can be strong, tight fragrant; just be tasteful in your choice, using the best seasonal ingredients. In Italy ravioli is a delicacy: regions, towns, villages and restaurants can be famous for particular shapes and sizes.
The most important thing about ravioli is it must be sealed completely. If the edges aren't sealed or cracks appear in the pasta (which can sometimes happen as different textures of filling can be harder to cover and seat), boiling water will leak in and ruin your tasty filling.
1. Roll out several, sheets of pasta, about 1mm thick, and make small batches of 4-5 ravioli at a time, covering the extra sheets with a damp cloth. I normally make them around 3 x 3 inches — your sheets of pasta if made in a machine will generally be about 4 inches wide, which gives you a little extra to mold around your filling and trim.
2. Lay out your pasta on a generously dusted surface and place a good heaped teaspoon of filling in the middle of the sheet at one end. Repeat this all the way along the pasta, spacing 2 inches apart.
3. Then, using a clean pastry brush and some water (not egg, I don't know who invented that, it's a horrible idea), tightly but evenly brush the pasta. (It's the water which wilt stick your pasta together, and common sense should tell you that if this isn't done correctly you won't be able to seat it properly.) Lay another similar-sized sheet of pasta on top of the first.
4. At this point you should try to have a gentle touch. With your thumb or the base of your palm, gently pat the pasta down on the long side farthest away from you.
5. Starting from one side, with the side of your hand, push the pasta down at one end, then slowly curl your fingers and your palm around the filling, eventually cupping and gently pushing down on the other side of the filling. (This sounds complicated but it is not, it takes seconds and is an extremely effective way of extracting all the air and ensuring that the ravioli is tightly sealed.)
6. Repeat along the length of the pasta, making sure it hasn't stuck to the work surface. Then trim and cut the ravioli into shape with a knife or crinkly cutter.
Now you've made your ravioli you can cook it right away, generally for about 3-4 minutes in salted, gently boiling water. Or you can store it uncooked in the refrigerator for 3-4 hours on a tray generously dusted with semolina, if you want to eat it later.
All recipes from "Jamie's Food Revolution" by Jamie Oliver. Copyright © 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
I really want you to make this pasta – it's very quick and simple and is something you're going to be really proud of. These are the two pastas I make at home. The ingredients are slightly different, but the method is the same and you can make them by hand, in your food processor or in your electric mixer. just remember, eggs and flour are always slightly different, so if you think it's a bit wet or sticky add a little more flour and if it's too dry add a little more egg. I always make far too much on purpose. I then dry it and keep it in airtight jars for really good, quick pasta.
Everyday Quick Basic Pasta Recipe
Yield: Serves 4