Make your own ravioli

Does making your own ravioli sound complicated? That fits very well.

How to make ravioli

The pasta sheets
Start by making the pasta sheets. You can find the recipe here. If you don't have a pasta maker, you can choose to make ravioli from wonton skins. Not the same, but a lot faster. Let the sheets thaw before you start.

The filling
You can really fill ravioli with anything. Unleash your culinary creativity. There are two things to keep in mind:

• The filling should not be too coarse, this increases the chance that your ravioli will leak during cooking.
• The filling should not be too runny, then it is very difficult to put the filling in the middle of your ravioli and fold it closed.

Some filling tips
Spinach (shrink and drain) with ricotta, mushrooms with ham, ham and cheese, pine nuts with ricotta or pumpkin. You can mix the ingredients in the food processor. To make the filling a bit firmer, mix the ingredients with an egg.

Fill the ravioli
A handy tool for filling ravioli is a ravioli board. This has dimples so that you can easily place the filling in heaps on the pasta sheet. Then you put a pasta sheet on top and you can easily cut ravioli shapes from it. No ravioli board at home? Then you can fold ravioli. Just look at how Pauline from Uit Pauline's Keuken does that. Her filling of peas with goat cheese also sounds delicious.

Prepare the ravioli
Cook the ravioli in a pan with enough water in it. Your pasta will be ready quickly, especially if you have used fresh pasta sheets. Taste after cooking for two minutes.

Serve the ravioli
You can serve the ravioli with ingredients to taste. If you have made a tasty filling, not much is needed. A little olive oil, Parmesan cheese, Parma ham and arugula may be enough.

Enjoy your meal!