Recipe/ Vegetarian

Scratch Ravioli: Lemony Ricotta, Chard & Caramelized Onion

I finally did it! 
 
I broke out the pasta machine John got me for Christmas and made myself some pasta! 
 
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It only took 4 hours, the biggest mess I’ve ever had in my kitchen ever, and a whole lot of flour in every crevice of my body! But I did it! And then… we feasted.
 
But seriously – Biggest. Mess. Ever.
 
I love making pasta! Aside from the mess, the time, and learning that corn meal does not belong in a pasta machine, I love making pasta! I like to think the next time I tackle this flour-demon I’ll be quicker and less messy. It takes years to become efficient at quality pasta making – and I’m up for that challenge. Have you ever made your own pasta? It’s soothing, nourishing and infuriating all in the same moment.
 
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If I was going to be honest with you, I’d have to tell you that making your own pasta takes a bit of a time investment. And as noted above, it’s also a wee-bit messy. But doll-face, it’s so worth the effort. Homemade pasta is nothing like the store bought stuff – including their “fresh” section. Look at the ingredient list and then look at this one. You can recognize everything in this recipe – all 3 ingredients; can you say the same about the store bought stuff? 
 
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It’s true, you’ll need a pasta machine to do this, but you can find a good one for under a hundred bucks and just think of the money you’ll save in the long run by making your own pasta rather than buying it. Make sure you look into it a bit though and get a good one. It’s a lifetime investment!
 
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And if I really wanted to sell making pasta to you, I could also talk about how the flavor and texture of scratch pasta is absolutely incomparable to anything else you’ll ever eat. Seriously.
 
But I don’t need to tell you. You’re clever. And beautifully brilliant. I know you’ll know what I’m talking about. And if you don’t…. I’ll let the pictures convince you.
 
Scratch Ravioli: Lemony Ricotta, Chard & Caramelized Onion
 
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Ingredients for Pasta:
 
1 Lb Tipo “00” Flour (very fine sieved flour).
Extra Flour for dusting, etc…
1 Tsp Fine Sea Salt.
5-6 Large Free-Range Organic Eggs + 2 Eggs.
‘Lil Water.
 
 Ingredients for Filling:
 
1/2 Large Spanish Onion, finely diced.
2 Garlic Cloves, peeled & crushed.
Big Bunch of Swiss Chard, roughly chopped.
2 C Ricotta Cheese, drained of excess liquid if very liquidy.
Handful of Parmesan Cheese, grated.
Zest & Juice of 1 Lemon.
Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
 
What to Do:
 
To make the pasta: So very, very simple. 
 
Dump the flour on the counter. Starting from the peak, take your fingers and make a well in the center, gently pushing the flour out as your hand moves in careful circles. You want to make sure you have walls all the way around. 
 
Crack your eggs in the center of the well – this is fun! When else do you get to smash eggs on the counter??
 
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Now, gently and patiently mix little bits of flour into the eggs until all the flour is incorporated. Use your hands. 
 
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Once all the flour is incorporated, knead the dough. Kneading is very easy and a great arm workout! Pretty much bang, massage, flip and rotate the dough until it has the consistency of play-dough all over. If it’s drier than that, add a little bit of water. If it’s too wet, add a little bit of flour. As soon as it reminds you of play-dough – smooth, elastic, firm – cut into four to eight equal sized pieces, wrap well in plastic wrap, and refrigerate for 30-60 minutes.
 
As that sets:
 
In a large non-stick pan, heat a couple glugs of olive oil over medium-low heat. Once hot, toss in the onion and mix to coat with the oil. Season lightly with some salt. Allow to slowly caramelize for about 20 minutes or so until golden. Set aside. In the same pan, add a little water and add the chard. Cook until tender and until moisture has evaporated. In the last minute or so, add the crushed garlic, lemon juice and zest. Cook about 1 minute or until fragrant and pull from the heat.
 
Puree the chard mixture in a food processor until very fine. Throw in a big mixing bowl along with the onions, Parmesan, ricotta, and a good helping of salt and pepper. Mix well. Set aside.
 
Okay, pasta making time! 
 
In a bowl mix together the final 2 eggs with a Tbsp or two of water. Set aside. 
Line 2 Baking sheets with parchment paper and dust with flour. Set aside.
 
Remove dough from fridge. Unwrap one piece and run it through your pasta maker at the most open setting (mine is 1). Fold it in half and then again put through the machine. Repeat 6-8 times until you have a rather rectangular looking piece of dough. Flip to the next setting (2). Put through the machine. Now move to 3, then 4, etc… Until it’s thin enough that if you were to put a book or newspaper under it, you could see through it. 
 
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* If it starts getting too long to handle comfortably (see above), cut it and work with it as two pieces. 
* If it seems to be getting caught in the machine and is making your strips rough, dust machine with  a little flour. 
 
Place ready strips on a very well floured surface. Work with no more than two at a time. Spoon Tbspfuls on one strip, leaving about an inch or so in between each dollop. Brush the eggwash all around the open sections of pasta. Gently place the second strip of dough over the first, pressing down at the base of each filling outward, making sure to eliminate all air bubbles. Cut each ravioli out and place on prepared baking sheet. Cover with a tea towel and begin with the next piece of dough.
 
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Once all the dough has been filled and assembled, you can let the pasta sit for a while if it isn’t time to eat yet, freeze it, or you can cook inmediatamente:
 
Heat a big pot of salted water over high heat. When boiling, add pasta – careful not to crowd them too much – and cook until el dente, approx 3-4 minutes. Drain and serve with sauce of your choice – in my case, I used some Saucy Tomato Sauce topped with a good helping of finely grated Parmesan, though brown butter, a cream sauce, or whatever else tickles your fancy would work just fine as well. 
 
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  • Heather Anne
    March 12, 2012 at 3:29 PM

    This looks and sounds crazy good! Curse my gluten intolerance, once again! Homemade pasta would totally be my bitch otherwise! This combo is making me drool!

    • Kristy Lynn
      March 12, 2012 at 9:41 PM

      i’ll be your bitch 😉

  • Aarthi
    March 12, 2012 at 3:54 PM

    wow..awesome recipe

    Aarthi
    http://www.yummytummyaarthi.com/

    • Kristy Lynn
      March 12, 2012 at 9:41 PM

      i’m glad you like it!

  • Cut `n Clean Greens
    March 12, 2012 at 4:46 PM

    Simply….STUNNING! We are taken by your technique, and especially your delicious sounding filling. We are going to share your link on our Facebook page, so everyone can come here and see your beautiful photos and get your recipe. Come LIKE us on Facebook if you wish, at https://www.facebook.com/Cut.n.Clean.Greens. We seriously love (and grow) chard and lots of other healthy green leafies.

    –Your friendly farmers at Cut `n Clean Greens

    • Kristy Lynn
      March 12, 2012 at 9:42 PM

      you sure know how to flatter! 😉 will be by to come say hello.

  • Cheap Ethnic Eatz
    March 12, 2012 at 5:47 PM

    Once in a while I have a crazy moment where I make fresh pasta. So much work but it is good. I have avoided raviolis so far but, as yours, they always look so good. Love your filling.

    • Kristy Lynn
      March 12, 2012 at 9:42 PM

      thank you! it really is worthwhile.

  • detailsjuliette
    March 12, 2012 at 7:09 PM

    Mhhhhh ravioli are my favorite dish. I know some italian grandmas (including Roberto’s) who make some delicious ravioli. They are my goddesses. I tried to make them once and they turned out pretty yummy. I had no pasta maker, though, therefore the pasta dough was too thick. Anyway, homemmade pasta is something I will alwasy miss from Italy (maybe I’ll go back just for that ^^).

    • Kristy Lynn
      March 12, 2012 at 9:43 PM

      i was actually so inspired by your nona’s ravioli on your blog ages ago i have wanted to make this since then! i know mine isn’t as good as hers but you are welcome to come to canada for pasta anytime!

  • kate
    March 12, 2012 at 8:21 PM

    Yum! Those look amazing. I haven’t made ravioli in a long time. You’ve inspired me to try making a batch next weekend.

    • Kristy Lynn
      March 12, 2012 at 9:43 PM

      that is excellent.

  • patience
    March 12, 2012 at 8:35 PM

    it’s so crazy to see how my dinner was made from start to finish (you mixed it on the counter???)

    • Kristy Lynn
      March 12, 2012 at 9:44 PM

      of course! if i mixed it in a bowl it would incorporate too quickly.

  • onceuponarecipe
    March 12, 2012 at 9:43 PM

    You are amazing. Really and truly. Looks like a lot of work, but certainly worth the results!

    • Kristy Lynn
      March 12, 2012 at 9:45 PM

      i’m alright. the pasta, was amazing 🙂

  • Lindsey at NW Backyard Veggies
    March 12, 2012 at 10:50 PM

    I’m in love with that red table.

    Just an FYI.

  • Eron
    March 13, 2012 at 3:29 PM

    This looks delicious! I don’t have a pasta maker (yet!), so have been rolling out my pasta by hand, which works well (especially if I share the muscling with other household members). your photos are looking so amazingly beautiful — and I love the angles you’ve captured here. New camera?

    • Kristy Lynn
      March 13, 2012 at 3:45 PM

      that takes some serious muscle work Eron! I tried once rolling it out on the counter and it was sticky-city, population right here! and i ended up with no pasta. mrawh.

      thank you for your kind words! I got a DSLR at Christmas and I’ve been learning how to use it since then. Key: natural light. And hold still. 😉

  • suzyhomemaker
    March 13, 2012 at 9:57 PM

    This looks so yummy. I made homemade pasta noodles before, without any machine. Rolled them out by hand and cut them with a knife. But it was worth it.

    • Kristy Lynn
      March 14, 2012 at 12:16 AM

      you guys making your own pasta sans machine is insane! i want your muscles!

  • Angie {Successful2gether}
    March 13, 2012 at 10:15 PM

    Ohhh this is looks really yummy! 🙂 Awesome awesome recipe!

    • Kristy Lynn
      March 14, 2012 at 12:17 AM

      thank YOU for stopping by 🙂

  • Teresa, foodnfifth.com
    March 14, 2012 at 10:43 AM

    Love the photos of that beautiful handmade pasta which you so deftly turned into a lovely dinner. I must get out the old Atlas and crank it up!

    • Kristy Lynn
      March 14, 2012 at 4:28 PM

      it’s so worth it 🙂

  • City Share
    March 14, 2012 at 8:16 PM

    Yum. We haven’t made ravioli in ages. This looks outstanding. We will have to keep this in mind the next time we are looking for a special treat and have a bit of time.

  • The Crunchy Mamacita
    March 15, 2012 at 6:14 PM

    This looks like a great recipe! I would love for you to link it up to my Recipe Party at The Sweet Spot.

  • France@beyondthepeel
    March 16, 2012 at 6:29 PM

    I have been wanting to make pasta lately and have been watching out for sales on a pasta maker. I’d like to find a vintage one if possible. This just gave me a reason to expedite my research!

    • Kristy Lynn
      March 17, 2012 at 7:36 AM

      ooooh i would love a vintage one! let me know if you find one!

  • Miz Helen
    March 17, 2012 at 10:41 PM

    BEAUTIFUL presentation!! Great recipe and I would just love this meal, it looks delicious! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick’s Day!
    Miz Helen

  • Swathi Iyer
    March 18, 2012 at 11:59 PM

    Delicious, you are right, homemade pasta will be best, making pasta is difficult but end result will be awesome. Thanks for sharing with Hearth and soul blog hop.

    • Kristy Lynn
      March 24, 2012 at 8:02 AM

      it’s true. some things are just worth the arm intensive effort 🙂

  • Natural Mothers Network
    March 19, 2012 at 10:41 AM

    I love the way you present your recipes, they are really inspiring and this one is a recipe I just have to make and I’m including it in this week’s menu plan- with wine of course;-)
    Thanks so much for sharing this with us on Seasonal Celebration- next week you should return to a super fast site!
    Warmly, Rebecca x

    • Kristy Lynn
      March 24, 2012 at 8:03 AM

      aw, thanks! that just made my day!!

  • Audra @ Once a Mom Always a Cook
    March 19, 2012 at 4:53 PM

    Totally understand how much work goes into homemade pasta! I made homemade ravioli for my husband’s birthday last year and it is an all day process but so worth the hard work! Your pasta looks amazing and you did an excellent job! I am now following your fabulous blog and would love for you to stop by mine anytime! Have a wonderful week 🙂

    • Kristy Lynn
      March 24, 2012 at 8:03 AM

      it’s nice to have you Audra!!

  • Carol Guenzel
    October 13, 2012 at 10:08 AM

    Finally! Someone who understands my palate. Just reading your recipes makes me salivate. I cannot wait to try some of them. I am so glad I stumbled on to your blog.

    • Kristy Lynn
      October 15, 2012 at 11:20 AM

      hahahaha – thank you carol!! nice to have you stop by 🙂