Making ravioli can be time-consuming but once done you have either a very special dinner or lovely treats stored in your freezer.
2 cups flour
6-8 tbsp water
1 pound Ground Turkey (ground beef or pork works just as well and is more traditional)
¼ cup grated Parmesan cheese
1 tsp powdered Garlic
⅛ tsp ground Nutmeg
Salt & Pepper to taste
Make the filling by mixing together the ingredients. To test for seasoning, take a piece and cook in the microwave. Set aside.
Make the pasta by mixing all of the ingredients together. For more step-by-step instructions, check out the Homemade Pasta Recipe.
Using a pasta machine, roll out until level 5 thickness. Dust with flour when done.
Drop filling about 2 inches apart on one side of the sheet of pasta using a teaspoon.
Using your finger or pastry brush dipped in water, dampen around the filling. Fold the pasta sheet over the filling, and press together trying to press out any air bubbles. Cut apart.
To cook the ravioli:
Bring several quarters of generously salted water to a boil. The average is about 4-5 quarts of water per pound of ravioli.
Drop in the ravioli and cook for about 10-12 minutes depending on the size of your ravioli. They take longer than regular homemade pasta because they are thicker and the filling needs to cook.
Strain the ravioli and return to the warm pot and cover with your favorite sauce.
To freeze your ravioli:
Place your fresh ravioli on a cookie sheet lined with parchment paper. Freeze in a single layer.
Your ravioli will become firm quickly. Once firm, remove them from the cookie sheet and place into a freezer bag.
You want to keep your sauce simple so you can enjoy your ravioli.
Simple marinara is a good choice
Butter and Parmesan Cheese
Browned Butter and Sage
Melt butter and cook until slightly brown. Add the sage at the end.
If your ravioli are small, you could even serve them in a broth for a soup