This is the vegetarian version of the ravioli I made. I really made this up as I went..! It was very tasty, I'll definitely make it again! One thing I'll do next time is roll the pasta even thinner. It was a little thick when it all came together.
The pasta recipe uses the KA mixer and pasta roller attachments. I'm sure this pasta recipe could be used with any pasta roller that you have (you could probably even roll it out the old-fashioned way with a rolling pin - I'm just lazy!) ;)
2 large eggs
1 tbsp. water
1 3/4 cups whole wheat flour, sifted
1/4 tsp. salt
1. Place the eggs, water, whole wheat flour, and salt in the bowl of a stand mixer. Attach the bowl and flat beater to the mixer. Turn to speed 2 and mix for 30 seconds.
2. Exchange the flat beater for the dough hook. Turn to speed 2 and knead 2 minutes. Remove dough from the bowl and hand-knead for 2 minutes. Divide the dough into 6-8 pieces before processing with the pasta roller attachment.
1/4 pound fat-free cottage cheese or ricotta cheese
1 egg yolk, beaten
1/4 cup sundried tomatoes, chopped
1/8 cup kalamata olives, chopped
1 clove garlic
1/8 tsp. grated nutmeg
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
1/8 cup Parmesan cheese
1/2 tsp. dried parsley
1 egg white to seal
1. Mix the cheeses, egg yolk, and seasonings in a bowl. Add the tomatoes and olives. Cover the bowl and refrigerate.
3. Process the pasta with a flat pasta sheet roller until it is as thin as possible. Keep pasta strips covered with a damp cloth to keep them from drying out prematurely.
4. Spoon teaspoons of filling onto one strip of pasta. Dip a pastry brush in the egg white and brush it around each spoonful of filling. Place a second sheet of pasta over the filled sheet and press down firmly to seal. Use a fluted pastry wheel or knife to cut the ravioli. Repeat with the remaining dough and filling.
5. Place the ravioli on trays lined with clean dish towels and let them dry for no longer than 3-4 hours. Turn occasionally.
6. To cook - bring a pan of water to a rolling boil. Slide the ravioli into the water. Cover the pan and cook 3-5 minutes once the water has returned to a boil, stirring gently. Taste for doneness.
Serve with marinara (I used the red wine marinara from this blog) and some grated Parmesan cheese.
I used several different recipes as a base for this one. I started with the recipe for Whole Wheat pasta from the little recipe book that came with the KitchenAid Pasta Sheet Roller and Cutter set. I also used a ravioli recipe from Pasta Recipes and Techniques which was published by the Cooking Club of America.