Do you remember when I shared that homemade kale pasta recipe? That was fun, right? Ever since I’ve been wanting to make other flavored-infused pastas. Should be simple enough, I mean I already made that kale one and that turned out great. I started dreaming about something slightly sweet, maybe with berries. Finally I decided to try to make some kind of ravioli inspired by strawberry Caprese salads because those are just too good.
First batch – too dry and kind of ho-hum tasting.
Second batch – too wet. The dough actually stuck all over my pasta rollers, and I had to let the dough that got stuck deep in the cracks dry out before I could chip it all out and clean them. AHHHHH.
This also means each time I was thinking I was about to eat pasta, and I was massively let down.
Third time turned out to be the charm for this one. The lesson: when you think something is going to be easy, it might not be, but just try to chill and also have a snack before you freak out because you’re really hungry and your dinner plan just turned into a soggy mess of dough stuck all over your kitchen.
Even if you’re not a homemade pasta maker, you can probably appreciate the lesson I went through. Life is a series of mistakes, failures, successes, and hopefully some edible carbs here and there. A wise person will take it all in stride. A less wise person will freak out and yell at her pasta attachment.
I might be the latter. But I’ll never tell. 🙂
12 strawberries (about 6.5 oz)
2 tablespoons water
2 1/2 cups all-purpose flour
For the filling:
8 oz. ricotta cheese
2 oz. shredded mozzarella
2 cloves of garlic, minced
salt + pepper
balsamic vinegar reduction (homemade or store-bought)
First, cut the tops off the strawberries. Add those and the water to a food processor or good blender and puree. You should have around 3/4 cup liquid or a little less.
In a large bowl, measure out the flour and create a well in the center. Add the eggs to the well. Pour in the strawberry mixture and stir until a dough ball begins to form. Use your clean hands and a floured surface to knead the dough for 2-3 minutes. Cover and allow the dough to rest for at least 10 minutes.
Place one sheet of pasta on a lightly floured cutting board or work surface you can cut on. Spoon or use a pastry bag to add small dots (about 1/2 tablespoon) of filling. Place another sheet on top, and use a pizza cutter or pasta cutter to cut out the ravioli, trapping the filling in the center.
To cook, boil the ravioli in salted water for 5 minutes (fresh pasta cooks faster than dry pasta). Check a piece for doneness and strain.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.