Caputo Ravioli Dough
This simple homemade ravioli dough recipe combines just flour and eggs for a tender, versatile base that's perfect for any filling and easy enough for beginners to master.
- Yield: 6-8 Servings
- Prep Time: 45 min
- Cook Time: 2-3 min
Ingredients
Instructions
Making the Dough:
- Place 300g of Caputo "00" Chef's Flour on a clean surface or cutting board. Shape it into a mound and create a well in the center. Leave a small amount of flour (about 50g) off to the side for later use.
- Crack 3 eggs into the well and whisk them gently until combined.
- Using a fork, gradually add flour from the sides of the well into the eggs. Be careful not to break the wall of flour; if you do, just continue mixing.
- As the mixture becomes shaggy, start folding the messy dough onto itself. It may be difficult at first, but keep at it!
- After about 2-3 minutes, the dough should come together. Begin kneading it with the base of your palms, turning it 90 degrees counterclockwise as you work.
- If the dough is sticky, add some of the reserved flour. If it’s still shaggy, don’t add more flour. If its too dry, you can add water 1 Teaspoon at a time.
- Continue kneading until the dough is smooth and elastic. (This may take 8-10 minutes.)
- Once smooth, shape the dough into a ball, and cover it tightly with plastic wrap.
- Let the dough rest for 30 minutes at room temperature before rolling out, or in the fridge for up to 3 days.
Rolling Out the Dough:
- Split the dough ball in two, working with one half at a time. Re-cover the half you are not working with in plastic wrap to prevent drying out.
- Shape the half into a rectangular disc.
- Set your pasta machine on #1 and run the dough through. Repeat 2-3 times on each adjustment until you reach the thinnest setting, usually #8.
- Place the rolled out sheet on a lightly floured surface and cover it with plastic wrap until you are ready to form and fill your ravioli.
- When filling your ravioli, work with one sheet at a time, and be sure to leave 1 inch of space between each one.
- Close your ravioli by placing a second sheet on top of your filling and use a knife, fork, or ravioli cutter for shaping.
- Cook or Freeze: Once cut, cook the ravioli immediately or freeze them on parchment-lined trays or in ziplock bags for up to 3 months.
Notes:
- Remember, the amount of flour needed can vary based on your kitchen’s humidity.
- If you rest your dough in the refrigerator bring it back to room temperature before you roll it out.
- Add your own spin on the shapes! The options are truly endless :)