Ravioli for Dinner and Dessert

It seems we have caught some homemade pasta fever here at Chew on That. I’ve always had some faint desires to make my own pasta, but to be honest, it’s just one of those things I’d rather buy. But when R announced that we were making ravioli for dinner on Sunday, who was I to argue? He claimed the recipe was simple and seemed very excited about the whole thing. I shrugged my shoulders and hoped for the best.

First, we started with the dough. Just flour and water, it was very sticky and a bit temperamental to work with.

While the dough rested for 10 minutes, we mixed the filling ingredients: ricotta, basil, shredded cooked chicken, salt and pepper.

Then came the hard part: rolling out the dough and trying to avoid it sticking to everything it touched. The real difficulty was getting the dough thin enough to cook through, but thick enough to hold the filling. There are no pictures of this part because our hands were caked in flour and that just doesn’t mix well with cameras.

As you can see, they’re not the prettiest ravioli ever created, but we got the general shape and size right. Some were doctored up with a bit of extra dough to avoid explosions in the boiling water.

These little guys cooked very quickly and in no time, we were tossing them in some olive oil and lemon zest and plating them up. I admit I was a bit skeptical of what these pasta pockets might taste like, but I should know better than to doubt a dumpling master. (Don’t forget, R’s Russian family makes some darn good pelmeni, and he grew up helping his grandma with them.) And these ravioli were actually a nice fusion of Russian dumpling dough and Italian flavors.

The dough was a little chewy for my taste, but the filling was delicious and perfectly seasoned. Tossed in the lemony olive oil, they really had some lovely flavor.

BUT WAIT, THERE’S MORE!

After using up all the filling from the ravioli, we still had a good chunk of dough left. In an inspired moment, R decided we would fill them with Nutella and toss them in brown butter. Genius!

And that is how we had ravioli for dinner and dessert. Yum!

In hindsight, I think that making the dough is to much of a “to do” for me. I’d rather buy the wonton wrappers and make the filling from scratch. It’s not that it was a lot of work, just very sticky dough. Here are the recipes if you’d like to try for yourself:

Homemade Ravioli with Ricotta Filling

Chocolate Nutella Ravioli

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  • http://agoodappetite.blogspot.com kat

    yeah homemade ravioli is a commitment but I really want some with the nutella filling. I saw Giada do some of Everyday Italian & she used the wonton wrappers.

  • http://chewonthatblog.com Hillary

    Yum! I’m super impressed. It looks like the perfect thickness for ravioli. David actually made one piece of test ravioli when we were making our pasta and it came out pretty well!

  • http://www.eatingclubvancouver.com [eatingclub] vancouver || js

    Ooh, I’d love me some of that nutella ravioli.

  • http://www.mangotomato.blogspot.com/ Olga

    oh wow! Nutella ravioli? Sounds great! I might have added some raspberries on the side.

    Sort of reminds me of Nutella filled crepes.

  • http://closetcooking.blogspot.com/ Kevin

    That ravioli looks tasty and I really like the sound of the dessert nutella ravioli!

  • marielle

    This recipe comes directly from Giada De Laurentiis as it appeared on her Food Network Show, Everyday Italian. It looks easy and good.

  • YADIRA GONZALEZ

    that sound sooooo good, i like ravioli and i loooooooove nutella, i grew up on that. thanx

  • Rob Johnson

    Looks delicious! What a great taste and mouthfeel this must have, thanks!

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