Homemade Ravioli

I've always been the type of person (when it comes to food only, I suppose) who thinks that most things are better homemade.  Finding something we like to eat and then perfecting it at home is a little game we like to play. It's partly the challenge of "can I really do it and will it actually be good??" and partly Dillon just wanting to find out if it's cheaper to make at home ;) And there's the added bonus of knowing what went into your food.

So when I came across a recipe that I wanted to try out that included ravioli, I figured I'd try my hand at it.  It was a great opportunity and I'm really glad I did. I learned that, though it was a little time consuming, the end result was worth it. In buying your own cheeses, I can't say it was cheaper than buying the pre-made bag from Costco, but I thought it tasted much better and will probably make ahead and freeze our own ravioli from now on.

Ravioli
By Taste of Home

Noodle

6 to 6-1/2 cups all-purpose flour
6 eggs
3/4 cup water
2 teaspoons olive oil

Filling

1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.

Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta dough covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain.