SOURDOUGH RAVIOLI WITH WHOLE GRAIN KAMUT
Homemade sourdough ravioli made with 50% whole grain Kamut are deliciously nutty, creamy and perfectly textured. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work.This recipe includes instructions for a mushroom-sausage filling that can be paired with your favorite marinara or fresh pesto, but you can use a different filling instead, and you can even simply use the dough to make spaghetti or another shaped pasta.Finally, if you do make ravioli or anything with dough scraps, I've included instructions for scartalatti, a simple treat of fried dough with powdered sugar.
Provided by Melissa Johnson
Categories Pasta
Time 3h
Yield 48 ravioli
Number Of Ingredients 13
Steps:
- Pasta Dough
- Combine all of the dough ingredients except the water in the bowl of a stand mixer and mix with the paddle attachment. (By hand is fine too.) Add 1-2 Tbsp of water only if there is unincorporated dry flour.
- Transfer the dough to a very lightly floured countertop and knead by hand for a minute or two. The dough should be stiff, even tearing a little, but not breaking apart.
- Very lightly oil a bowl and place the dough inside. Cover and let sit several hours or in the refrigerator for longer. I aim for 25-75% growth of the dough.
- Ravioli Filling
- Remove the sausage filling from the skins and break it into small pieces.
- Saute the sausage and mushrooms until cooked thoroughly. Pour off excess liquid if the mixture is very runny.
- Combine the egg and ricotta in a separate bowl and then mix it into the sausage-mushroom filling.
- Set aside to cool while you roll your pasta dough.
- Ravioli Construction (See Notes below for information on tools)
- De-gas and cut off an approximately 95g chunk of your pasta dough. Cover the remaining dough.
- Roll the dough from 0 through 4 on a pasta rolling machine. Aim to make the dough almost as wide as the machine opening.
- For a thinner-pasta ravioli, use 75-80g dough for each sheet and roll it to #5 on your pasta rolling machine. This will result in 72 ravioli rather than 48 (approximately).
- Flour your sheet of dough on one side and lay the floured side down on a ravioliera.
- Fill the depressions in the ravioliera with heaping teaspoon of filling. Try to resist overfilling.
- Roll out a second sheet of dough and use it to cover the first.
- Using a mini rolling pin, press down on the serrated lines of the ravioliera until the metal shows through.
- Gently tear off the scraps around the ravioli, separating and laying them on a floured baking sheet. (These can become a delicious dessert of fried dough.) Then pry off and apart the twelve ravioli in the ravioliera, also laying the ravioli on the floured baking sheet.
- Repeat this until all the dough is gone. You should have anywhere from 48-60 ravioli and more than one baking sheet. (See below for freezing instructions.)
- Cooking
- Boil 4-6 quarts of water. If you are cooking all of the ravioli for one meal, consider boiling half at a time.
- Add the ravioli to the water and cook 5-7 minutes.
- Remove with a slotted spoon and serve.
- Freezing
- You can put unused ravioli still on the floured baking sheet in the freezer for several hours/overnight, and then bag them for future use. A bag inside a Tupperware or a vacuum sealed pouch are safest if your freezer contents get rough and tumble treatment.
- Scartalatti (fried pasta dough with powdered sugar)
- In a nonstick pan, add light olive oil to more than coat the pan (about 1/4" deep) Prep a plate with a paper towel.
- Bring the oil up to 350F, and add your pasta dough scraps in several batches without overcrowding. Flip after 10-20 seconds and remove when both sides are lightly golden.
- Sprinkle with powdered sugar.
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