| Servings | serves |
Ingredients
- ½ Pasta Dough 325g
- Semolina for dusting
- 350 grams Beef Mince or Spinach & Ricotta, Etc
- 1 Egg beaten
Ingredients
| |
Instructions
- Using a pasta machine, roll out dough to 1 mm thick. Dust lightly with semolina and cut into 40 cm-long sheets. Work with 1 sheet at a time, leaving remainder sealed in plastic wrap.
- Pipe or spoon 1 teaspoonful of filling for ravioli or 2 teaspoonfuls for agnolotti or tortellini along centre of each sheet (towards 1 edge for ravioli), leaving 8 cm between each mound of filling. Lightly brush surrounding pasta with beaten egg.
To Make Ravioli
- Fold unfilled pasta-half over top of filled pasta-half, then gently press around filling to expel air and seal. For square ravioli, use a knife or fluted pasta wheel to cut between mounds. For round ravioli, use a round biscuit cutter, slightly larger than filling. Firmly press edges together. Dust with semolina.
To Make Agnolotti
- Using an 8 cm-round biscuit cutter, cut out discs of pasta around filling. Bush edge with beaten egg, fold in half, then firmly press pasta edges together, dust with semolina.
To Make Tortellini
- Using an 8 cm-round biscuit cutter, cut out discs of pasta around filling. Brush pasta edge with beaten egg, fold pasta in half, then firmly press pasta edges together. Brush tips of semicircles with egg, then tightly pinch together to form tortellini shape. Dust with semolina.
- Cook filled pasta in a large pan of rapidly boiling salted water for 3-5 minutes or until pasta is tender and filling cooked.
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