is to make ravioli at home!

I used my KitchenAid stand mixer, pasta attachment and a $13 ravioli maker.

Use the beater attachment to combine all of your ingredients and then switch to the dough

hook.

Knead the dough for 2 minutes and then cover it and let rest for 20 to 30 minutes.

Then cut it into four portions. You're going to work with one piece at a time, so cover

the rest while you're not working with it. Flatten it into a rectangular shape and add

flour to both sides.

Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand

mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold

the dough in half and run it through again. I do this several times.

Be sure to add a little bit of flour on each side of the dough between passes through the

pasta sheet roller.

You only want to fold the dough on the #1 setting. Change setting to #2 and pass the

pasta dough through the sheet roller. I do this twice and then twice each on #3 and then

#4 so it gets pretty thin.

After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of

the filler. Push the pasta sheet into the ravioli cavities and adjust the sheet as needed.

I made a spinach and ricotta filling that I put into the refrigerator while the pasta

dough was resting earlier. Fill each ravioli with about a teaspoon, I use my fingers to

ensure it gets all the way in there and there's no air pockets.

You can experiment with different fillings. I even made a chicken sausage and asiago cheese

filling for my raviolis...I'll definitely share that recipe soon!

After you're finished filling your pasta, add another pasta sheet on top and using your

hands, you're going to push down to ensure the sheets are pressed together; you don't

want any air pockets. Then cut the pasta sheet at the end with kitchen

shears.

Once again, press down with your hands and pat it a little, we want to make sure to seal

the raviolis.

Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter

on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets.

We're going to use this to cut the raviolis. Run a rolling pin over the top, back and forth.

When you're done, remove the excess pasta and and flip it over. Since we floured the

pasta sheets, it should come right off. Then lightly, tear the raviolis a part.

I like to freeze my raviolis for later. So they don't stick together, Put them on a parchment

paper lined baking sheet to flash freeze for a few minutes. Then, put them into a zippered

plastic bag and place them in the freezer.

For the entire recipe including step by step photos and how to make these baked or fried

ravioli appetizers, visit thelittlekitchen.net

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