Ingredients for Ravi's
Ingredients for Stuffing the Ravi's
On your clean counter top take 1 cup of flour and make a hole in the middle of it, make sure you don't dig so far that the counter is visible again. You then crack open 1 egg and put it into the center of the flour. Add in 1 tbsp of water and your salt & sesons if you are using them this time around. Now for the hard part. You will break the yolk of the egg and slowly add in flour from the edges working your mixture. Be careful, you don't want to break the circle of flour, because you will end up with a really messy counter top. You will work all of the ingredients until you begin to form a dough, this should only take 5-7minutes.
Note: If you think that this is going to be too hard, just put everything in a bowl to start with instead on the open counter. You can use a mixing spoon for this portion if you don't like getting your hands messy, but I feel its always done best with your own hands.
Once all of your ingredients are mixed, you will then kneed your dough for about 10minutes. Longer if you would like, but I find 7-10 is the best, because it doesn't make the dough too hard and easier to shape.
Note: I will usually seperate the dough in half so tthat I don't have so much to work with, once you start rolling it out it can become a hassle if its too big. If you want to seperate it, make sure you wrap the other half up in plastic wrap so that it doesn't dry out.
You will start to roll out the dough, I always feelin it's a bit hard to start it, but once you get going it becomes easier. I always keep a little eextra flour around incase the dough sticks to the counter or rolling pin. If your dough becomes to long for the counter, which mine always does. I just drap half of the dough over the edge while I roll out the half on the counter. I switch back and forth every so often so that it stays even. You wwant to make the dough about the thickness of a nickel or dime. Remember, when you boil the dough it will double in thickness.
You will then take your cookie cutter or glass and cut out the shapes of your ravi's. I will often use wax paper so that the shapes do not stick to the counter, if they do they end up usually getting their shape altered/messed up. Remember to work with an even number because you are creating the tops and bottoms of your raviolis.
Note: Depending on the size of your cookie cutter or glass will determine the amount of ravioli's you will end up having. I can usually make about 16-18 with the one I have so I often double or tripple the recipe if I want to make some and freeze them for later use.
I'm sorry I don't have a picture of me creating the stuffing for the ravioli's, but here is a quick how to. There are two options;
Cook up your chicken, onion, and season lightly as desired. Chop it up into small pieces and set aside in a bowl in the fridge. Boil your spinach as directed on the packaging. Drain and dry with papertowels. Add into your bowl and mix in the cheese.
Cook up your chicken with desired seasons and cut into bite sized pieces. Then, place it into bowl and let chill in the fridge. Boil up your spinach and onion, you still want to follow the directions on the package of the spinach. Drain and pat dry with a papertowel. You will then cut up your cheese into bite size pieces. Make sure each ingredient is in its own bowl.
Note:It doesn't matter which method you use, you want all of your ingredients to be chilled before you stuff your ravioli's.
Depending on the option you used above you will either spoon your mixture onto the the ravioli's or you will layer your mixture. I like doing it either way. You just have to make sure you don't over stuff your ravioli's. You will create an egg wash by using only the whites of an egg and adding just a little of water. You will mix it up and brush or use your finger to moisten the outside edges of the ravioli's before placing the top on.
Now, you will place the tops of the raviloi's on. I usually do one at a time with the egg wash so that it doesn't dry before I can get them all put together. Once you have the top on it you will take a fork and press the edges together. I will do one side, flip it over and do that other side just to make sure its pressed firmly together. I then take them and lay them on a cookie sheet and place them into the freezer. I will covered them with plastic wrap. You do not want to freeze them completely unless you tend to use them at a later date. I just like putting them in the freezer so that their shape will maintain and it gives the egg wash time to dry so that the edges are completely stuck together. I will leave them in there for only 5-7minutes.
Once you're ready to eat them just boil them for 10-12minutes in water. Top with your favorite sauce.
Feedback is welcomed! Questions, Comments, Suggestions? Please post!