Homemade Ravioli

While I was in Italy, one thing that we learned to make in cooking class was homemade ravioli. This was our special meal for our last night there and it was highly anticipated and it definitely did not disappoint. I'm not a huge ravioli eater but this was absolutely amazing. A few weeks ago Krysta and I decided we should try and attempt to make this from the "recipe" we got from them to see how it went. I put recipe like that because when the grandma was cooking it was very general instructions we got and there was also a language barrier so sometimes for example in other recipes they would be saying one spice like marjoram but would be showing us basil so we kind of had to wing it.

These are from when they made them in Italy for us

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This is the general recipe, courtesy of note takers Leah and Krysta:
Makes enough for around 4 people

Take 300 grams of (very hot boiling) water and 500g of flour and add to a bowl slowly adding the flour so that it doesn't become sticky

o    Pour a bit of olive oil in (~25gm)

o    Plus a pinch of salt

o    Mix really well together with hands

-    Roll and kneed into a dough ball and add more flour until it is not sticky

-        Let it relax for a couple minutes (haha we don't really know what this means but we let it sit for a few minutes anyways)

    Will make ~4-6 sheets

Filling

o    Sheep cheese, parmesan, and ricotta 

o    Mix the cheeses all together (lots of sheep and ricotta (about 1:1), less Parmesan)-Krysta and I think we used about 250g of the sheep and ricotta cheese and then maybe ~100g of the Parmesan and this was for a double recipe of the dough

o    Add some fresh thyme and marjoram in and a dash of salt

o    Fold and mix with hands well

 Sheets of dough

o    Flour the surface

o    Cut dough ball into four

o    Roll thin paper ~one millimeter thick, and a big rectangular shape

-        Then take cheese mix and put little balls of filling every 5 cm; Balls should be ~size of nickel

-        Take another sheet of dough and drape over the first sheet and filling

-        Cut each one out with a shot glass

     Boil water and then add the ravioli. They are finished when they float to the top, which should only take around 3 minutes

 Sauce

o    Heat olive oil in the pan and fry the onion (we used about 1/4 of a small onion) then zucchini (about half of small zucchini) 

o    Cook until half cooked then put in prosciutto and cook really well

o    On the side mix heavy cream 250mL and 100g of parmesan

Then add the cream to the oil and veggies and cook on high heat for a  few mins until heavy cream gets thicker. Once the sauce is ready add the ravioli and then it is ready to serve!

It didn't end up looking like the ones in Italy but they were actually really tasty! This may be because we made them 3 months since the trip so we had forgotten how good the original homemade Italian ones were but that's okay as long as we think they taste good now. 

-A