Original Recipe courtesy of Chef Geoff Gunn at the 2006
Taste of Tillamook County
| 1. |
On a flat surface, combine Semolina and All-Purpose
Flour and make a "volcano". Pour in olive oil and eggs. Gently
knead until crumbly. While kneading, gradually add water until a soft
dough ball forms. Wrap in plastic or airtight container. Refrigerate for 5
minutes. |
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| 2. |
Knead for 5 more minutes. Repeat this process twice more. |
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| 3. |
Roll out dough using a pasta roller, so you have a sheet
about 12 inches long by about 4 inches wide (For ravioli, use the #5
setting on your pasta roller). Drop 2 Tablespoons of your favorite filling
at a time onto the pasta, leaving about an inch between spoonfuls. |
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| 4. |
Roll out a second pasta sheet. Lay on top of the first sheet
(with filling). Press the two sheets together along the edges, and in
between spoonfuls to create raviolis, removing any air bubbles. Be sure
all edges are tightly sealed. Cut into separate raviolis using ravioli
wheel or cookie cutter. |
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| 5. |
Let raviolis rest for 1 hour in refrigerator before cooking
(If wrapped tightly, these can be frozen for up to 2 months). Boil in
salted water for 2 - 3 minutes. Be careful not to overcook. Drain. Top
with Roasted Tomato Cream Sauce (see Geoff's recipe). Garnish with a sprig
of fresh Basil. |