Homemade Semolina Pasta and Ravioli (with a Simple Ravioli Filling recipe)

Many pasta recipes just use all-purpose flour, however, for a truly rich and tasty pasta semolina flour should make up half of the total flour content as well as be used for dusting.   It results in a pale yellow pasta closer in texture to purchased pasta, similar yet better flavor, and is everything a good homemade pasta should be.  You still need regular all-purpose flour for the gluten content to hold it altogether and create a smooth pasta dough, but semolina is what makes it really pop in flavor!

To my notion, by using only all-purpose flour what you are really getting is a noodle shaped dumpling rather than true pasta — and while not a bad thing and actually preferred for some recipes — it isn’t always the best choice for all pasta dishes.

 

This pasta can be made ahead and dried for storage until ready to cook.

You don’t have to have a fancy pasta drying rack.  As long as the surfaces are cleaned and sanitized,  you can hang your pasta over cabinet doors, the backs of chairs, a towel rack, the sides of a tall pot, etc.   Leave it to hang undisturbed until fully dehydrated then snap in half at the bend where it was draped and store in an airtight container at room temperature until ready to use.  Drying times depends upon the thickness of the pasta and environmental humidity.   It will look much like the dried pasta you purchase at a store when fully dried.

Ravioli can be stuffed then frozen — or boiled and then frozen — or baked and the entire dish frozen.  When ready, you can begin cooking right away and do not have to wait for it to thaw first.  It only adds a few more minutes to the cooking time.

In fact, frozen ravioli is less likely to develop leaks because the inside takes longer to heat up instead of becoming super heated inside and will not explode (burst/split) open as quickly as freshly made ravioli.

 

Homemade Pasta and Ravioli

2 cups all-purpose flour
2 cups semolina flour plus extra for dusting
1 pinch salt 
4 large whole eggs plus 3 yolks
2 tablespoons olive oil

See Below For Additional Ravioli Tips

 

 

Tam’s Simple Ravioli Filling

1 lb. lean ground beef
1 chub ground Italian pork sausage
1 cup chopped spinach (may use frozen thawed and drained)
1/3 cup granulated (dried) Parmesan and/or Romano cheese(s)
1/4 cup dried bread crumbs or croutons
Italian seasonings or an Italian Seasoning Blend,  to taste
2 large eggs

Powder bread crumbs or croutons in food processor. Add Italian seasonings and pulse to combine.

Add remaining ingredients and process until well incorporated and it has reached a soft, pate’ consistency.

 

 

Ravioli Tips: 

Once boiled, ravioli can simply topped with a preheated sauce and cheese then served right away if preferred.  It does not have to be baked.

If you do not own an actual ravioli pan, an ice tray makes a great substitute.  Line indention with a cut of pasta large enough to leave a 1/4 rim outside, stuff, brush the overhanging rim with an egg wash, add top pasta layer,  crimp the edges to seal.  You can also stuff without using either by simply spooning some filling into the center of a cut piece of pasta on the counter top.  There are also kitchen gadgets which help crimp the edges if you do not wish to do by hand.

Stuff ravioli then layer in buttered casserole dish with ricotta or cheeses of choice and sauce then finish with a topping of ricotta, sauce, and finally shredded Mozzarella prior to baking.

Sauce used may be a marinara or spaghetti sauce — or even a white cream sauce — as desired.

If desired, just before baking,  may also top with fresh herbs, black olives, bacon crumbles, or other toppings of choice.

May also layer in sauteed onion, bell peppers, mushrooms, etc.   Unless following a set recipe with the kinks worked out already, highly recommend layering in the casserole dish rather than adding to the filling inside (unless using dehydrated or dried), because due to the excessive release of moisture from many fresh vegetables they can crack, leak, or break open the ravioli or can even turn the pasta to mush or make it rubbery.  The quantity, moisture, and pH (acid-base) levels have to be carefully balanced inside.   

Be careful about the amount of filling and do not over stuff ravioli.  Allow room inside for expansion of  not only the filling — but also the hot expanding air and steaming liquids.

May also substitute poultry, lamb, game, and other meats for the filling as desired.

Other cheeses may be used inside or you can make a purely cheese filled ravioli.  Just be careful that edges are well sealed to prevent leaks and do not overcook since super heated melted cheese can explode open your ravioli when cooking.  You may wish to freeze cheese only ravioli before cooking particularly if using cheeses with a higher fat content.

Ravioli can also be breaded and fried — which I rather like — but rarely get to make because my family always preferred boiled or boiled then baked over crispy ravioli.   Boiling prior to baking helps keep the pasta soft rather than crispy.

If using a large amount of sauce then you can skip boiling and still get a soft baked ravioli.  I just never cared to have my ravioli swimming in that much sauce, however, many love having tons of sauce.  It’s all a matter of personal preference.

Many insist on adding varying amounts of salt to the water to boil pasta.  However, there is no reason for it other than to provide additional seasoning.  Pasta does not have to be brined in salt water.  This does not make it any more or less firmer or softer or otherwise effect the texture in anyway.   It is purely for flavoring.

Thanks to a process called osmosis,  the salt content of the filling will try to escape into the surrounding less salty water taking fluids with it — this can help prevent ravioli from splitting open at the seams by removing excess moisture.   It is another good reason not to salt your boiling water or limit the amount of salt added if boiling stuffed ravioli.

Drop a tiny test strip of your pasta into plain boiling water and taste it.  If you feel it needs more salt then add some to your boiling water — it’s easier than trying to work it into your already made pasta only to risk overworking your dough — but otherwise it is pointless and could even make your dish taste too salty.  Just don’t over salt the water or the osmosis process will go the other direction taking the saltier boiling water inside of the ravioli until it bursts open at the seams.

Drop ravioli into the water one or two at a time and allow to begin heating for a few seconds before adding one or two more.   Do not over crowd the pot so they have room to roil about without beating one another up too much — and so that you can easily remove them individually as they reach the perfect tenderness.

You want to be able to remove them quickly when they are ready — to prevent over cooking which can happen very fast resulting in mushy texture or even cause them to fall apart.  Also, the longer they over cook the more likely the insides will become super heated and liquids will become steam, expand, and cause your ravioli to burst open.

Adding dried bread or croutons to the filling helps to absorb a little of the moisture and slows down (but doesn’t stop) the process of the liquids turning into super heated and expanding steam.

I like to say “explode” … however, they do not actually explode per se … they just burst splitting open at the seams.  If you find that your ravioli have a tendency to split open no matter how well sealed then perhaps it because you are over cooking and prefer a softer than recommended pasta shell — if so, try freezing them before cooking so the insides are less likely to become super heated prior to the pasta reaching the desired consistency.  

Don’t worry about them cooling down or getting too cold to serve because they are easily reheated in any number of ways … by pouring preheated sauce over them, by placing in a colander and pouring the remaining boiling hot water over them, microwaving, oven warming, and so on.

I usually just put mine in a colander to drain and pour the remaining boiling hot water over them to reheat.   Then I like to melt a small amount of butter and drizzle over them and gently toss while still in the colander before transferring to a serving or baking dish.   Butter helps prevent them from sticking as well as gives another layer of richness in flavor.  It takes a very small amount to achieve.

 

For more about Italian Seasonings and making a Italian Seasoning Blend and others:

 

About Seasonings and Seasoning Blends

About Seasonings and Seasoning Blends