Sourdough ravioli pasta (with options for other types)

• Place the ingredients in a stand mixer with a dough hook.
• Mix on low/medium until the dough is smooth and stretchy, about 10 minutes.
• Allow the dough to rest for 30 minutes.

For a long fermented version:

• Instead of only allowing the dough to rest for 30 minutes, allow it to ferment covered for 2-6 hours and then refrigerate up to 24 hours. (I’ve done up to 48 hrs. without the dough deteriorating).

  Make sure the dough is wrapped very tightly, double layer if you have to, because the dough will puff up and it dries out easily.

  The next day when you are ready to make the dough set it out on the counter for at least 30 minutes to help it reach room temperature.
  

For kneading without a machine:

• On a clean work surface, place the flour on the counter. Make a well in the center and add the egg, salt, and sourdough starter. Whisk together the wet ingredients.
• Slowly add the flour to the center and work the dough together with your hands.
• When it has come together knead for 5-10 minutes. You shouldn’t have to add more water, just continue to work with the dough and it will absorb the dry bits of flour as you knead it.

  BUT if at any point the dough starts to get too sticky, place it on a floured surface and pat the flour over the entire surface of the dough.
  

To Shape Without A Pasta Maker:

• Divide dough into 4 equal parts.
• Lightly dust a clean surface with flour.
• Roll the dough out as thin as possible with a rolling pin and cut with a sharp knife or pizza cutter.
• Move the pasta to a towel and lay flat to dry, or hang on a pasta drying rack and allow to dry for at least 30 minutes (and up to 2 hours).

For making raviolli:

• Divide dough in half.
• With a rolling pin, roll the first piece out on a floured surface into a 50×40 cm (20″x16″) rectangle.
  
• You will want to make it quite thin; set aside. You can do this easily by setting the rolled dough on a tea towel and transferring it to a different counter.
• Repeat with the second piece.
• Take the small scoop and scoop the filling onto the dough, spacing it out 3 cm. After you have put scoops on the whole pasta sheet, lay the other pasta sheet on top.
  
• You might need to gently stretch the dough to fit well on the top of the dough and filling. Just take your time and the dough will stretch some.
• Carefully press down around each ball of filling and cut the pasta with a pizza cutter or sharp knife into equal parts and crimp the edges with a fork.
  
• Place each ravioli on a parchment paper lined baking sheet.
  

If using this dough for lasagna:

• No need to boil, just add a little extra liquid to the sauce.

For Semolina & 00 flour mix (with a long ferment):

• 1½ cup + 2 TBSP – Semolina Flour

  1½ cup + 2 TBSP – 00 Flour

Cooking

• When you have finished with all the raviolis, you can either boil or freeze them. Fresh ravioli has a shorter cooking time compared to frozen.
• To boil fill a large pot with water, season with salt and a dash of olive oil and bring to a rolling boil. Once boiling, add the ravioli and boil for 4-6 minutes.
• You might end up with a little extra noodle. I usually will just cut the rest of the noodle thinly and let it dry to use for later. Like a fettucine noodle.

  In that case. liberally toss the strands with semolina flour to prevent sticking.
• For other styles of pasta:

  (fettuccine, spaghetti, penne, bow tie/ farfalle, lasagna, orecchiette, and more)

  Fill a large pot with water, season well with salt, and bring to a boil.

  Add the fresh pasta to boiling water and boil for 4-5 minutes stirring with a fork to loosen up the noodles.

  When the noodles have reached ‘al dente’ texture and are cooked through, strain and add your favorite sauce.
• To freeze the ravioli set the sheet pan in the freezer and once the ravioli has froze transfer to a freezer safed bag or airtight container.

Storage:

• Store pasta in an airtight container in the refrigerator for 2-3 days, or in the freezer for up to 8 months. Thaw in the refrigerator before cooking from frozen.
• For longer term storage without freezing:

  Allow your pasta to dry out for 24 hours in a cool dry place. Turn your pasta every few hours so there aren’t any moist spots.
• Once the pasta is completely dry, transfer to an airtight container like a mason jar or Ziploc bag for up to a year.
• You can also dry pasta in a dehydrator for 2-4 hours or until completely dry.
• NOTE:

  Pasta dough does not keep well longer term. It actually can turn rather green and sickly looking. If you make the pasta into its final shape, you have a few more options, including drying/dehydrating, or freezing.

FILLING AND SAUCE OPTIONS

• Filling 1: Submerge 500gr spinach and green parts (optional the whites also) of about 4-5 spring onions in boiling water for a few seconds.

  Drain and squeeze out excess moisture once they are cooled down a bit.

  Mix with cream cheese or ricotta, salt, pepper, and a bit or parmesan. Maybe also 1 egg. I also added some thinly shredded smoked cheese and the flavour really came through!
• Filling 2: Pesto with cream cheese.
• Filling 3: Pork rillettes with cream cheese and sundried tomato sauce.
• Sauce: Melt some semi-salted butter and fry a small handful of sage leaves. Better if they are fresh, but dried sage also worked nicely.

  Transfer the just-boiled ravioli from the pot to the pan.

  Transfer of some of the pasta water is good, it makes a nice sauce.

  Gently toss ravioli in the butter to coat and serve immediately topped with the sage leaves.
• Serve with a side of cream or sour cream, sauerkraut and a green salad with a simple lemon and olive oil dressing.