Homemade pasta is an easy task and is the sign of a real chef. You can buy frozen, but it is easy and quick to make your own. I’ve been meaning to make my own pasta for years. I’ve seen so many cooking shows where they make the “nest” of flour, make a hole in the center, add some eggs, and slowly mix to become a beautiful pasta dough. Though I have every intention of living my dream and making it that way, I also have a stand mixer and I wanted to make this dough quickly, so next time I make a homemade pasta (or so I say). This recipe made enough pasta for about a pound of pasta. As ravioli, it made 22, but it could easily make 24-25 if you had a pasta roller and could thin it out more evenly. I made a simple cheese mix with what I had. If you wanted more flavor variety, you could add spinach, some herbs, or other veggies/purées. The egg was essential to keep the ravioli closed, however you should press all the edges together as well. These ravioli were very delicious, and the flavor was so unique because they were homemade. This dish will easily impress any guest.
- In the bowl of a stand mixer, add 2 cups flour, 2 eggs, 2 Tbsp oil, and a pinch of salt. Use a dough hook, and beat over low speed till it comes together.
- Once the dough has come together and fully formed, knead dough on floured counter for a minute, then wrap in saran and let sit for 15 minutes.
- While dough is resting, mix together 1/4 cup cottage cheese and 1/4 cup mozzarella for your filling. In another container, add one egg and beat till fully mixed.
- Flour a large work surface. Begin rolling out pasta dough, rotating the dough by a quarter turn every couple passes. Roll out the dough as thin as you can by hand, less than 1/8th inch if possible. Cut the dough into 1 1/2 inch by 1 1/2 inch squares using a sharp knife.
- Begin placing about 1 Tbsp of cheese filling onto every other square. Brush egg wash on the outer edges of the squares without filling.
- Place the egg wash square on top of a cheese square and pinch the edges closed. Dust lightly with flour and place on baking sheet. Repeat this step until all ravioli are formed.
- At this point, you can begin boil them immediately, 3-5 minutes until they float. You can refrigerate them well sealled for up to 2-3 days, or place them into a freezer bag and keep them frozen for 1-2 months.