Ravioli Dough (Tyler Florence) Recipe

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Ravioli Dough (Tyler Florence)
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Ingredients
5
Count
Nutrition
80
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
  2. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
  3. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
  4. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
  5. *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the sandwich through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 80.3 Kcal (336 kJ)
Calories from fat 20.16 Kcal
% Daily Value*
Total Fat 2.24g 3%
Cholesterol 34.1mg 11%
Sodium 110.22mg 5%
Potassium 29.39mg 1%
Total Carbs 11.97g 4%
Dietary Fiber 0.47g 2%
Protein 2.75g 6%
Iron 0.3mg 2%
Calcium 7.5mg 1%
Amount Per 100 g
Calories 306.38 Kcal (1283 kJ)
Calories from fat 76.91 Kcal
% Daily Value*
Total Fat 8.55g 3%
Cholesterol 130.11mg 11%
Sodium 420.57mg 5%
Potassium 112.14mg 1%
Total Carbs 45.66g 4%
Dietary Fiber 1.79g 2%
Protein 10.51g 6%
Iron 1.3mg 2%
Calcium 28.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.7
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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