Yesterday we walked you through the steps to create homemade pasta dough. Today we highlight how to fill the pasta for agnolotti (pronounced anne yo lo tee) or ravioli.
STEP 1: Place filling in a pastry bag. (For ravioli filling, you can use an ice cream scoop as your filling vessel.) Pipe filling down bottom edge of pasta, making a 1/2″ bead of filling along the entire bottom edge.
STEP 2: You’re going to be folding the pasta onto itself. The egg wash is the glue. Mix 3 egg yolks and 1 tbsp of water to form egg wash and brush egg wash on the “landing strip” side of the pasta that the filling will be folded onto.
STEP 3: Using a the tip of a knife to get underneath the filled pasta side, fold over the filled pasta side one time the entire length of the pasta rectangle. Once folded, fold a second time the entire length of the rectangle.
STEP 4: Working length wise down the pasta rectangle place hands vertically 1” apart and press the edges of your hands into pasta roll.
STEP 5: Trim the excess of the pasta strip off.
STEP 6: Hold a knife upside down (blade side up) and cut the agnolotti in the creases. The upside down knife crimps and severs at the same time.
STEP 7: If you’re cooking right away, place agnolotti into boiling salted water for 4 minutes or until just al dente. If you are saving for later, spread semolina flour (or corn meal) onto a baking sheet, and dry agnolotti on baking sheet for 15 minutes before placing into the fridge or freezer. ***Frozen pasta needs to completely de-frost before cooking. Do not drop frozen agnolotti or ravioli into boiling water.
STEP 8: Simple sauces rule with filled pasta… a little butter, fresh shaved reggiano and chives are killer.
The roomforty family