Stuffed pasta

Stuffed pasta

By
From
Venice
Photographer
Helen Cathcart

Many Italians use a ravioli mould to make stuffed pasta.

Ingredients

Quantity Ingredient
Fresh pasta
see method for extra ingredients

Method

  1. After resting, roll out the pasta through a pasta maker using the thinnest setting so the pasta is thin but not too breakable. You should be able to see your hand or the pattern of a tablecloth through it.
  2. Lay a sheet of pasta around 40 cm in length on to a floured worktop, keeping the top surface of the pasta flour-free. Dot heaped teaspoons, around 6–10 g of your filling on to the sheet, 3–4 cm apart to leave sufficient space to cut and seal the pasta.
  3. Lay another longer sheet of pasta over the top and press around each pile of filling to squeeze the air out and seal the pasta together. Use a round cutter, the rim of a glass or a pasta wheel to cut around each piece. Lay the ravioli on to a semolina- or flour-covered tray and continue making them until you run out of stuffing. To cut out mezzaluna – semicircles – dot the filling along the centre of a single sheet of pasta and fold it over. Press down as before to expel the air and use a wine glass or round cutter to cut out semicircles of filled pasta.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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