How to Make Ravioli With Semolina Flour
Once you have tried ravioli made from scratch, you may never be able to go back to a ready-made ravioli product. Make ravioli pasta dough using semolina flour and whole wheat for a nutritious and nutty taste. Semolina flour is the endosperm of hard wheat kernels. Semolina flour is somewhat more granular and gritty than all-purpose or whole wheat flour and it is ideal for making pasta dough. Does this Spark an idea?
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Things You'll Need
- 2 cups semolina flour
- 1/2 cup whole wheat flour
- 1 tsp. sea salt
- 2 eggs
- 1 tsp. cooking oil
- 1/2 cup water
- 1/2 lb. ground round
- 1/4 cup chopped onion
- 1 clove minced garlic
- 1 beaten egg
- 1/4 cup parmesan cheese
- Salt and pepper (to taste)
- Large bowl
- Small bowl
- Rolling pin
- Utility knife
- Parchment paper
- Baking sheet
- Stockpot
Instructions
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1
Combine the flours and the salt in a large bowl and mix them well. Pour the dry ingredients out onto a work surface and make a well in the center of the dry ingredients.
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2
Mix the eggs, the oil and the water in a small bowl. Whisk these ingredients until they are completely incorporated.
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3
Add approximately half of the liquid mixture to the center of the dry ingredients. Knead the dough with your hands. Add as much more liquid as is necessary to make dough that is smooth and elastic and does not stick to your hands or the kneading surface. You may not need to add all of the liquid to achieve this.
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4
Form the dough into two balls and wrap them in plastic. Place the dough into the refrigerator to chill for at least 1 hour. Remove the dough from the refrigerator and allow it to sit on the counter for 10 minutes prior to rolling out.
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5
Make the meat filling while the dough is in the refrigerator. Brown the meat with the onion and garlic. Drain the meat and add the egg, parmesan cheese, salt and pepper to the mixture.
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6
Roll out one dough ball at a time into large rectangles that are approximately 1/8-inch thick and at least 5 inches wide. Place small spoonfuls of meat filling approximately 1 to 2 inches apart along one long edge of each rectangle.
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7
Moisten the dough around the meat filling for sealing. Fold the rectangle in half widthwise to enclose the filling. Press the dough together around each area of filling, squeezing out as much air as possible around the filling.
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8
Cut the ravioli into pieces around the filling, with approximately 1/2 inch of dough surrounding the filling on all sides.
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9
Place the raviolis in a single layer on a baking sheet lined with parchment paper. Store the ravioli on the baking sheet in the refrigerator for several hours prior to preparing or freeze the raviolis immediately for future preparation. They will keep in the freezer for approximately 3 months.
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10
Boil the raviolis in a large stockpot of water until the raviolis float on the surface of the water. Remove from the water, drain and serve with your choice of sauce.
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