We Made 2,400 Homemade Ravioli in ONE DAY (Starring Aunt Pam)

By Chef Billy Parisi · 180 min

Ingredients

Instructions

1. Pulse the flour and salt together in a food processor 3 to 4 times.
2. Whisk the eggs, oil and water together until combined.
3. With the processor running on high, slowly pour in the egg mixture until fully incorporated. Add a tablespoon or two of water if needed.
4. Process until the dough forms a tight ball that cleans the sides of the bowl.
5. Knead the dough on a lightly floured surface for 2 to 3 minutes until soft, like play-doh. Cover and rest for 20 minutes.
6. Mix the beef, ricotta, pecorino, eggs, salt, pepper, oregano and garlic granules in a large bowl until combined. Refrigerate covered until needed.
7. Cut the dough into 8 balls. Flatten each, flour both sides, and run through the widest setting of the pasta roller, then through the second-thinnest setting. Flour lightly and hang on a drying rack; repeat for all 8.
8. Lightly flour the ravioli mold. Lay one sheet of dough over it.
9. Put 1 to 1½ tablespoons of filling into each of the 12 slots, without overfilling.
10. Cover with a second sheet of dough and lightly flour it.
11. Roll a rolling pin over the mold to seal the edges and cut between each ravioli, then remove the excess dough around the outside.
12. Flip the mold onto a parchment-lined sheet tray. Repeat 3 more times to make 48 ravioli in total.
13. To cook now, boil in a large pot of salted water until they float, then cook 5 to 6 more minutes until the filling is cooked through. To freeze first, freeze until solid, then separate them and boil as above.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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