Homemade Ravioli / Cannelloni

Ever since I started the blog I've been wanting to make this ravioli recipe. It's one of the first things I remember making... now that I've made it again I think that's because it's such a production to make and takes such a long time that the experience made a lasting impression on my mind.

It's extremely yummy, though also extremely time consuming and as a result I told Chris I don't ever plan on making ravioli again while we still have young children at home. As it turned out I decided to switch to making cannelloni about half way through as the ravioli was taking way too long to make. While I was in the middle of making everything I kept thinking "why on earth did I decide to do this today?". I obviously didn't remember how long it took to make, and kept thinking Jacob would wake up at any minute and then wondered what I'd do. Thankfully he ended up sleeping for 3 hours today (which is un-heard of) so I was able to finish everything. And it sure was delicious!!!

Ok, so the recipe is pretty much the same regardless of if you want to make the ravioli or cannelloni, but you'll want to make sure you follow the right instructions, as the instructions are obviously different.

Homemade Ravioli / Cannelloni

Pasta Dough:

2 1/4 cups flour

1/2 cup water

2 egg yolks

1 egg

1 tbsp olive oil

1 tsp salt

Combine 1 cup flour and remaining ingredients and mix with a mixer at low speed.

Add the rest of the flour and mix with a wooden spoon to make a soft dough.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 mins. (While kneading, knead a little more flour if necessary, should be no more than 1/4 cup)

Cover dough and let it rest for about 30 mins.

Fillings:

Cheese Filling:

2 cups ricotta/cottage cheese

6 tbsp minced fresh parsley or 5 tbsp dry parsley flakes

2 egg whites

2 tsp salt

4 tbsp grated parmesan cheese ( or 6 tbsp shredded cheese)

Combine all ingredients in small bowl and stir until well mixed.

Meat Filling:

1/2 lb ground beef

1/3 cup minced onion

1 garlic clove, minced

1 egg

1/4 cup minced parsley

2 tbsp grated parmesan cheese

1/2 tsp salt

Combine first three ingredients in skillet/frying pan until mean is cooked. Remove from heat and spoon off fat. Add the egg, parsley, cheese, and salt and stir until well mixed.

Spinach Filling:

1 (10 oz) package frozen spinach

1/3 cup grated parmesan cheese

2 egg yolks

1 tbsp softened butter

1/4 tsp salt

1/8 tsp pepper

1/8 tsp nutmeg

Combine all ingredients in small bowl and stir until well mixed.

Ravioli Instructions:

Prepare dough and desired filling. Cut dough into 6 pieces. On floured surface roll 1 piece of dough into a long narrow rectangle. Then cut it into 9 smaller pieces (should have a total of 54 pieces). Drop a tsp of filling on one side of the dough. Brush dough edges with water, then fold dough over filling and using a fork dipped in flour press the edges together. Place on a floured, clean cloth and let them dry for approximately 30 minutes.

In a large pot heat water (at least 6 qt), 2 tsp salt and 1 tbsp olive oil until boiling. Add ravioli and stir occasionally. Cook until thoroughly cooked and tender.

Drain well and serve with my rose sauce and shredded cheese. (You can of course also serve with marinara sauce.)

Cannelloni Instructions:

Prepare dough and desired filling. Cut dough into 6 pieces. On floured surface roll 1 piece of dough into a long narrow rectangle and cut into 4, 4 inch squares (should have a total of 24 pieces).

In a large pot heat water (at least 6 qt), 2 tsp salt and 1 tbsp olive oil until boiling. Add the pieces of dough and cook until tender.

Preheat oven to 350 degrees.

Once the noodles are cooked, fill each piece with filling and roll them up, placing them in a greased 9x13 baking dish (put a little sauce on the bottom as well).

Pour rose sauce or cheese sauce over the cannelloni and sprinkle with parsley and parmesan cheese. Cover with tin foil and bake in the oven for approximately 35 minutes, removing the foil for the last 10 minutes or so.

Enjoy!