Best thing about homemade pasta -you only need 3 ingredients- flour, egg and olive oil. The pasta making step is an arm workout, but the rest is easy (mostly because I used jarred sauce from the boujee corner store, which is my sole source for food at the moment 😅)
Ingredients
Dough (yields 1 lb)
3 eggs
2 cups flour
1 tbsp olive oil
1 tsp salt
Filling
1.5 cups ricotta
Salt & pepper to taste
Sprinkle of Crispy Kale
1 cup kale
1 tbsp olive oil
Sauce
1 jar butternut squash sauce (the boujee kind 💁)
2 cups flour
1 tbsp olive oil
1 tsp salt
Filling
1.5 cups ricotta
Salt & pepper to taste
Sprinkle of Crispy Kale
1 cup kale
1 tbsp olive oil
Sauce
1 jar butternut squash sauce (the boujee kind 💁)
Instructions
Dough
- Add 2 cups of flour, 3 eggs, 1 tbsp olive oil and a tsp of salt into a mixing bowl.
- Mix for 7-10 min until your dough is a cohesive/elastic looking texture.
- Form a ball out of the dough, place in bowl and cover bowl for 10-20 min.
Ricotta Filling
- In bowl add 1.5 cups of ricotta.
- Add salt to taste.
Ravioli
- Take half of the dough, fold it into a rectangle and flatten with rolling pin.
- Using a pasta maker, pass flattened dough through each setting twice, starting with the widest setting and finishing with the second to last setting.
- Sprinkle flour on clean surface and lay sheet of dough.
- Sip wine and repeat steps 1 & 2 with remaining dough.
- Using a pizza cutter, lightly outline 1.5 x 1.5 inch squares on one sheet of dough.
- Add a tbsp of ricotta to center of each square.
- Lightly place the second sheet on top and use pizza cutter to cut 1.5 inch squares.
- Press fork around perimeter of each ravioli.
- Add to bowling water, remove once they begin to float (3-5 min).
Sauce
- In sauce pan, heat jarred sauce on medium.
Crispy Kale
- Add 1 tbsp olive oil to medium-high sauce pan.
- Chop 1 cup kale into long thin strands.
- Add chopped kale to sauce pan.
- Cook for 3-5 min, tossing every 30 seconds.