This isn't low-carb, but it's a good ravioli recipe, if it's something you're looking for. I'm sure you could make the pasta in a pasta machine, but I just roll it out by hand. It doesn't take particularly long; I usually make three batches of the dough, then fill one full batch with each of the three fillings. They freeze beautifully, so you can come home after a busy day at work and enjoy homemade ravioli any time. I love to spend a couple of hours in the morning making ravioli.
I do have some recipes for different pastas (with egg, without egg, for example, or whole wheat, things like that), but I'm not at home right now. Again, I'm sure you can make them in a pasta machine, but for plain old noodles and such, it's easier just to roll the dough out and cut it that way. I have both a regular pasta machine (it's not an electric one) and the machine for the Kitchen Aid. If you're interested, I can post the recipes for you.
HOMEMADE RAVIOLI
Dough:
2¼-2½ cups flour
1/3 cup water
2 eggs
1 tablespoon olive oil
1 teaspoon salt
6 quarts water
1 tablespoon salt
1 tablespoon salad oil
¼ cup grated Parmesan cheese
Cheese Filling (below)
Meat Filling (below)
Spinach Filling (below)
Your favorite spaghetti sauce
In large bowl, combine one cup flour with the remaining Dough ingredients. Beat 2 minutes or low speed, scraping bowl occasionally. With wooden spoon, stir in enough remaining flour to make a soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Cover dough and let rise about 30 minutes. Cut dough into six pieces.
On floured surface and with floured rolling pin, roll one piece of dough into an 18-inch rectangle. Cut rectangle into nine 4 x 2-inch pieces. Drop a teaspoonful of desired filling on the narrow side of dough to within ½-inch of the edge. Brush edges of dough with water. Fold dough over filling and seal well by crimping with a fork dipped in flour. Place ravioli on a floured clean cloth or paper towels. Repeat with remaining pieces of dough.
In large sauce pot, heat water, salt, and oil to boiling. Carefully add ravioli. Reheat to boiling. Reduce heat and cook 5 minutes to until tender. Drain thoroughly. Serve with your favorite spaghetti sauce and lots of Parmesan cheese.
Cheese Filling: Combine 8 ounces ricotta cheese, 3 tablespoons minced parsley, 2 tablespoons Parmesan cheese, one egg white, and 1/8 teaspoon salt. Stir until well-blended.
Meat Filling: Cook ½ pound ground beef, 1/3 cup minced onion, and 1 minced garlic clove until meat is browned. Drain thoroughly. Stir in 1 egg, ¼ cup minced parsley, 2 tablespoons grated Parmesan cheese, and ¼ teaspoon salt. Stir until well-blended.
Spinach Filling: Combine a 10-ounce package frozen spinach (thawed and very well-drained), with 1/3 cup Parmesan, 2 egg yolks, 1 tablespoon softened butter, 1/8 teaspoon salt, and 1/8 teaspoon nutmeg. Stir until well-blended.
ETA: This recipe is originally from The Good Housekeeping Illustrated Cookbook (1980). This recipe makes four main-dish servings. One batch should make 54 ravioli. One batch of filling should be enough for one batch of ravioli. You can also roll the ravioli out and cut them larger, thereby getting 20 ravioli from one batch.
Blogs & Forums
Forums
Blogs
