Vince Desi's Homemade Ravioli Recipe

Vince Desi's Homemade Ravioli Recipe

December 22, 2009

Vince Desi's Homemade Ravioli Recipe

The Delicious Secrets Are Finally Revealed!

You've never had ravioli until you've tried these! Master Italian chef Vince Desi reveals the secrets to his delicious homemade ravioli in this exclusive recipe for Running With Scissors fan! Best gift ever! Happy Holidays!

Homemade Ravioli
Easy as 1-2 3

1. You Need:

Stage I-the ravioli pasta

-hard flat surface
-organic semolina flour (2lbs)
-6 organic eggs
-teaspoon of sea salt
-1 ½ cups of water
-a really good rolling pin (fiberglass or marble, wood sucks)
-1 cup all purpose unbleached flour
-a fork, knife and ravioli cutter
-2 large cookie sheets
-large pot for boiling water
-tablespoon of extra virgin olive oil
-1 large straining spoon

Stage II-Inside the Ravioli

-1lbof whole milk ricotta
-1lb of fresh mozzarella
-1/b lb of pecorino romano
-1lb of ground Italian sausage
-15 fresh basil leaves
-one big bowl

2. Here we go:

Stage I-rolling out the dough

-pour the semolina flour on the hard flat surface and mix in the sea salt
-make a whole in the middle of the pile of flour and put in the eggs
-with your hands break and stir 4 eggs and mix into the flour
-add water as needed, and continue to work the flour into dough
-work it for about 15 minutes, over and over, till it has a nice consistency
-shape it into a ball and set aside for about another 15 mins
- now cut the ball in half with a very sharp knife, pick each half up and work it separately into its own ball, and then set aside for another 10-15 mins
-now take 1 ball and start to roll it out, over and over, length wise then sideways, until its as thin as you can, getting tired? arms hurt, keep going, you’re close
-now take the ravioli cutter and place it over the rolled out dough and start pressing down to make the ravioli shapes, take the leftover dough and make it into a new ball and roll it out again, when you get to the last part of the dough have fun and make a ravioli of any shape you want. If you don’t have a ravioli cutter, use a knife and cut into 2 inch by 2 inch squares

Stage II-making the ‘inside’

-stir fry the sausage and add to a big bowl
-chop the basil and add to the bowl
-grade the pecorino into the bowl
-shave the mozzarella into the bowl
-and add the ricotta and mix all together
-mix the other ingredients (ricotta, mozzarella, pecorino, basil)

3. Put it all together:

-sprinkle the all purpose flour over the cookie sheet
-split 2 egg whites and place in a bowl
-take small spoon of the mixed ingredients and place on one half of the ravioli, then place another over it and with a fork, dip into the egg white and then use to press around the four sides, turn and repeat.
-place the complete ravioli onto the cookie sheet
-when you have about 10 raviolis place them into the pot of boiling water(with sea salt and extra virgin olive oil), cook for about 7 minutes
-remove each ravioli with the straining spoon and place in a bowl to eat

All you need now is My Sauce :)

Bookmark/Search this post with: