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Ravioli – Round #2

I wanted to try out two new things today with this batch.

First was my brand new Ravioli Press by Norpro. I picked this little gem up at really specialty shop in Cartytown called “The Compleat Gourmet”

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

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!

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