This week for my cultural dish I decided to make ravioli because when we made it in class it was super tasty and it is a classic Italian dish which fit into our assignment to make a cultural dish this week. I used a recipe from https://www.theendlessmeal.com/homemade-ravioli/. This recipe was just for the pasta, and then I improvised the filling using a simple blend of feta cheese, parsley, basil, and oregano.
Ingredients
- 2 cups all purpose flour
- 1.5 tsp salt
- 3 eggs
- 1 cup feta
- 2tbsp chopped herbs (parsley, oregano, feta)
Process
I began by preparing the dough, which was as simple as combing the salt and flour in a bowl and then folding in the egg. I then prepared the topping by combining the feta and herbs in a small mixing bowl. I then rolled out the dough and cut the squares out and began filling the raviolis.
I then toped them with a little bit of tomato sauce, parmesan cheese, and more of the fresh herbs and enjoyed.
Ingredients
- 2 cups all purpose flour
- 1.5 tsp salt
- 3 eggs
- 1 cup feta
- 2tbsp chopped herbs (parsley, oregano, feta)
Process
I began by preparing the dough, which was as simple as combing the salt and flour in a bowl and then folding in the egg. I then prepared the topping by combining the feta and herbs in a small mixing bowl. I then rolled out the dough and cut the squares out and began filling the raviolis.
Once the raviolis were all filled and closed I boiled them in water with a little bit of salt until they floated to the top.
When they began to float I knew they were done cooking so I removed them from the water to cool.
Process
I thought this would be a very simple recipe to recreate, but spoiler alert I was wrong. I must have agitated the dough too much and formed the gluten too aggressively, because the dough would not spread out nearly thin enough. I tried to reroll it a second time to no avail, which in hindsight probably made the dough more elastic. I went along with the thick ravioli dough anyways hoping it would be okay. I wish I had put more filling in the raviolis to keep the filling:pasta ratio up but I did not, resulting in way too little filling for the amount of pasta. The raviolis actually cooked really well despite their thickness and the texture was really nice. An issue that I believe was the recipe's fault was the dough was very very salty, so if I recreate this ever again I will definitely cut the salt by maybe a half teaspoon; I am also glad I didn't add salt to the filling like I had originally planned. Overall I would call this recipe a good learning experience, especially for my first time making pasta outside a classroom setting.
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