We had the opportunity to cook with an authentic Italian Chef, Angela, while we were in Rome. We convinced her to step out of her comfort zone in the kitchen to attempt to make the largest ravioli she has ever made. And we knew we had to take it to an entirely different level by messing with the stuffing and instead of the traditional ricotta filling we stuffed it with pasta.
Measure out your flour on your work service or bench. Create holes in the middle of the flour to crack your eggs. Add a pinch of salt. Pour in water and begin to knead your dough. As the dough begins to form together continue to knead. Push in to the dough and pull over. Water ever absorbs into the dough becomes a part of the pasta. Knead ~5 minutes.
Cut into 3 pieces and roll out. Using a pasta press run the dough through several times until smooth and thin. Roll the dough into itself and cut down creating your linguine or fettuccine.
Boil pasta about 9 minutes. You’ll know it’s al dente when it floats to the top of the pot.
On high heat pour 2 tablespoons olive oil with fresh basil in a sauce pan. Once aromatic add in your pasta sauce, some pasta water, and salt.
Add your pasta to the sauce.
Using your pasta dough roll out 2 doughs. Make sure to roll your ravioli dough out thicker than normal to make sure it does not break when it is ready to cook.
Place your pasta on the first dough. Cover it with your second.
Using a pastry cutter, circle around your ravioli making sure that it stays attached.
Move to a baking sheet to transport to your large pot of boiling water. Carefully put your ravioli into the water. Ladle boiling water on the top of the ravioli to make sure it is cooking on all sides about 6 minutes.
Once fully cooked place in a large sautéed pan with red sauce. Pour more red sauce on top. The more air you give the sauce the thicker it becomes.
Plate on a large serving tray topped with fresh Parmesan and basil.
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