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Get Real: Rolling in Ravilois

**This post is part of the Get Real series. Please remember that this is meant as a learning community. We know that many of you are passionate about what you do and we want you to express that, just please do so in a way that will be an encouragement and aid to others making a transition. We want this to be a “safe space” for participants to learn. For that reason, we reserve the right to delete any comments that are not handled in this manner.

**Don’t forget to join us TONIGHT for our Get Real Facebook Fan Page Night!**

Growing up we quite often had raviolis straight from the refrigerated section of the grocery store. They were quick and easy and heartier than just your basic spaghetti. As I grew older and my journey for whole and real foods evolved , that “fresh” grocery pasta was not what I wanted for myself or my family. Taking the time to make your own pastas is worth it and not to mention that much more delicious.

Making Traditional Raviolis

Making traditional raviolis is not as hard as it seems. You do not need a pasta maker or attachment to make good raviolis. First, whip up a basic pasta dough such as the one Kristen mentioned in last week’s challenge.  Then roll it out into two separate halves.

Dough rolled out fairly thinly

Then make a filling of your choice! The filling is the best part to be creative with it can be cheesy, meaty, sweet or savory!  In fact we have a few recipes here on the site that will work for ravioli fillings: Spinach Ricotta Stuffed Shells and Chicken Pesto Stuffed Shells. Here are a few sites that have a variety of easy fillings you can choose from: Mangia Bene Pasta, Better Homes and Gardens or get CREATIVE and make your own! I’ve been eliminating milk from my diet for my little one so for me it was fun to see what I could come up with. I went to the freezer and pulled out some roasted and pureed butternut squash I had stockpiled from my CSA this fall.  I then sauteed some spinach, garlic, scallions, and onions with olive oil. Into the food processor it all went. I added some homemade bread crumbs to give it a thicker consistency.

My butternut squash creation

Next I cut my portions of dough into rectangles (because I’m type A) and drew lines on them for how large I wanted my raviolis to be. I like my raviolis larger so I feel fancy like the nice italian restaurants my husband and I love to go to. In the middle of each square I put a Tablespoon or so of filling.

All portioned out

Then I create an egg wash (one egg with two tablespoons water) and brush the areas around the filling to help create the seal on the ravioli. Then carefully I place the second layer of dough on top and gently press down around the filling spots to create my first seal. Next I cut the raviolis into individual pieces and with a fork I press down on the edges to make the final seal.

All sealed up!

Here’s the fun part and why you’re here on a freezer cooking site! You can either cook the raviolis immediately or place them on a sheet of wax paper and then into a freezer safe bag or container and freeze until you are ready to use them!

Simply bring a pot of water to a rolling boil, add a pinch of salt to the water and gently place 2-3 raviolis at a time into the pot. Cook until they are all floating at the top, approximately 5-7 minutes. Serve with your favorite marinara, pesto or alfredo sauce. Or just drizzle with some olive oil and herbs like I did!

Raviolis ready to eat!

Making Non Traditional Raviolis

Now as you’re reading this post some of you may be saying to yourself, “I didn’t get to the challenge last week and I probably won’t get to it this week. Is there an even EASIER way to make homemade raviolis?” My answer YES! Have you ever seen those wonton wrappers in your produce section and wondered what else they could be used for? Beyond appetizers, eggrolls, and of course wontons? Raviolis! They are light, airy and not to mention already rolled out and the perfect shape for your homemade raviolis.

Simply make your filling as you choose. Then take out one wonton wrapper and put the filling in the center. Instead of an egg wash use 1 tablespoon cornstarch to 2 tablespoons water as your “glue”. Brush the edges with the cornstarch mixture, and press another wrapper on top. There you go! Another easy ravioli! Then just as above, bring a pot of water to a rolling boil, add a pinch of salt to the water and gently place 2-3 raviolis at a time into the pot. Cook until they are all floating at the top, approximately 5-7 minutes.

March Week Two Action Item:

Each week we will try to give you some simple action steps to put this journey into practice. It is important that you start this journey by understanding yourself, your goals and perhaps your obstacles.
  1. Make either a batch of traditional or non traditional raviolis. Cook them fresh or freeze them for later in the week or another time.
  2. Then leave a comment below or on our Facebook Page about how they turned out and how you liked making them

March Get Real:

Please take a moment to thank our guest authors by clicking over to their sites and/or liking them on Facebook and/or Twitter.

Sponsor:  Once A Month Mom – One pledged Get Real participant will be winning some pasta making tools packet.

Guest Author: Kristen of Dine & Dish

 


5 Responses to “Get Real: Rolling in Ravilois”

  1. SarahM says:

    I can’t wait to make raviolis! It looks so easy…and yummy!

  2. Jen says:

    these sound (and look)yummy, and I am sorry if this sounds stupid, but how the heck are you supposed to make this for a family if you cook them 2-3 at a time? I have to cook for 6 people. I would be cooking ravioli for an hour and how do you keep them warm for everyone to eat at the same time?

    • Kelly says:

      Jen you can certainly cook them in a larger pot or two pots at once. Then I would place them on a plate and keep them in the microwave or dump them into a pot of warmed marinara and they’ll be good to go!

  3. Stacey says:

    toasted ravioli has long been my favorite food. how would I bread these- use the egg wash again or just toss in bread crumbs? I’m willing to experiment but thought I’d check in case it had already been tried =D thanks for all you do!

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