Hand-Rolled Ravioli
When I have the time, I relish the opportunity to slow down, roll up my sleeves, and turn to projects such as making ravioli the traditional way, without a pasta machine. There is something magical about mixing up a supple dough and then using only a rolling pin and a knife to create a stuffed pasta.
A few years ago, we designed a pasta recipe to be rolled without a machine. It relies heavily on egg yolks and oil to provide enough fat to limit gluten development so the dough can be rolled without springing back. Cut into strands, boiled, and tossed with a creamy tomato sauce, the pasta is a real winner.
To see how the dough would work as the wrapper for ravioli, I whipped up a batch in the food processor. After a resting period to allow the flour to hydrate and
