Making ravioli by hand is hard. Making them with your kids is not any easier, but a lot more fun. This weekend the kids and I made homemade ravioli. We don’t have a pasta maker so we did it all the old fashioned way. The kids helped, did much of the work actually, every step of the way.
Wesley grated the Parmesan cheese for the filling.
After the filling was made we started on the dough for the ravioli. Nothing but flour and egg yolks. Wesley was really excited to make his flour “volcano” and then fill it with eggs.
Jillian and Wesley mixed the dough with their fingers. Needless to say, they had fun.
Wesley doing his best to knead the very stiff dough. I had to take over after a bit to get it the right texture.
The egg yolks gave the finished dough a nice yellow color.
After resting the dough we divided it and rolled out as thin as possible. We got it as thin as possible, but it was still a bit thicker than I would have liked.
The kids put a teaspoon of filling on the dough every few inches and then painted water along the edges to help them stick together.
Jillian really like pushing in the dough together to separate the individual ravioli.
The pastry cutter gave us nice edges.
We probably should have gotten 36 ravioli, but came away with about 2 dozen. Too big, too thick, or both…you decide.
To go with the pasta I baked some Pugliese and made a quick homemade sauce. Amber made a side salad and we had a great homemade Italian dinner. The kids ate basically none of it (except the bread, they love homemade bread), but I think it was one of the best meals we’ve had in a while. A ton of work, but fun and really fulfilling.
