Second was Semolina!! I found Semolina much more readily available in my area than the holy grail of flours, Italian “00”. I have eaten a few fresh semolina pastas before but I had not worked with this flour before. I am using Bob’s Red Mill Semolina.
I am using a new recipe, and it is as follows:
1 c. Semolina Flour
1/2 c. AP Flour (set aside another 1/2 c. for dusting and kneading)
2 Large Eggs
2 tbsp Olive Oil
2 tbsp Water
1/4 tsp Salt
Place the ravoli on a dusted sheet pan and place in the fridge to dry. I have found that cornmeal works better than flour as it falls to the bottom of the pot when boiling, flour tends to get gummy in the water.
Gently turn the press over and let gravity or the tip of your finger releas the ravioli.
Carefully remove the excess pasta along the outer edges.
With even but firm pressure roll your rolling pin over the entire press in one fluid motion.
Take a second sheet of pasta, cut to suit and lay it on top of the press.
For this batch I have used spinach, mozzarella, parmesan and ricotta cheese.
Carefully fill each pocket with your favorite filling.
Lift the pocket-maker to reveal perfectly pressed pockets.
With even pressure gently guide the ravoli packet-maker into the press.
Cut your pasta into the appropriate length for your press leaving about a 1/2 inch at each end and a 1/4 inch on each side. . Lay one sheet over your press being sure to straighten any wrinkling.
Now that the dough is smooth and uniform in consistency, begin moving through the pasta machine settings dusting with flour as needed until you have passed the dough through the smallest setting.
Move the disc through this setting at least three times, dusting in between as needed and folding the dough into thirds at each pass through.
Guide the disc into the pasta machine beginning at the largest setting.
Once rested, remove dough from plastic and divide in half.
Once you have a smooth and slightly tacky ball, place in a plastic bag and rest in the refrigerator for at least 30 minutes.
Turn out onto a flour dusted work surface. Knead the dough for about 8-10 minutes, longer if needed.
Combine all ingredients until a sticky, doughy ball stars to take shape.
Pour mixure into your well.
Break and scramble 2 large eggs in a small mixing bowl, add oil and water and combine,
Make a well in the center of the flour and salt mixture. I often use the bottom of my measuring cup to do this.
Begin by combining the dry ingredients, Semolina, AP Flour and Salt thoroughly in a large mixing bowl.
Once you have let the ravioli rest in the fridge for at least 1-2 hours, carefully drop each ravioli into a medium sized stock pot of rapidly boiling, salted water. Cook 5-6 at a time until the ravioli floats on top of the water. Cooking these in smaller batches allows for an even texture and prevents sticking and tearing during boiling.
These will also freeze very well!! Hope that you will enjoy these as much as we did!
I am starting this blog in hopes to inspire a little cooking, fresh foods eating and urban gardening in the Richmond, VA area. I fell in love with cooking a long long time ago and urban/container gardening last spring and summer when I planted my first container garden and ate the resulting bounty.
I did not have the ability to plow a plot of land. I started researching container and square foot gardening. As it turns out, there are quite a few veggies and herbs the not only do well in containers but thrive.
On this site I am going to provide as much info, recipes, how to’s and as many photos of our gardening, cooking, most importantly EATING and hopefully inspire you to COOK SOMETHING!!
Brandy Hardy
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Cook Something! RVA 
Looks good…tastes yummy!