Family Recipes: Kid-Friendly Ravioli
In Nourish Mom‘s former career as an instructor of children’s cooking classes, she loved to get kids learning, hands-on, in the kitchen. Her goal as an educator was to show children and their parents that little ones are capable of making all kinds of food (with the proper direction) and that the process can be fun! Here is a recipe she shared a few years ago for kid-friendly ravioli. It’s not only a tasty dish – it’s also a great opportunity to get children helping (mixing, measuring, rolling, etc.) in the kitchen.
- 2 1/3 cup all-purpose flour
- 2 eggs, room temperature
- 4 eggs (separated), room temperature
- ½ teaspoon salt
- 2 cups ricotta cheese
- 1 cup mozzarella, shredded
- ½ cup Parmesan, grated
- 2 teaspoon basil
- 2 teaspoons oregano
- 1 teaspoon salt (optional)
- Sift the flour onto a clean work surface into a mound.
- Create a shallow “crater” in the center of the mound. Add 2 eggs, 4 egg yolks, and salt to the crater. Keep egg whites for later.
- With a fork, mix the center ingredients gradually adding a bit of flour until it is too sticky to keep mixing with the fork.
- Use your hands to finish mixing in the flour. Knead the dough until it is firm and no longer changes shapes when you remove your hands. Add a bit of water if it is too dry.
- Wrap in plastic and let rest for 30 minutes (optional).
- Measure and add the filling ingredients into a large mixing bowl. Stir together.
- Roll out dough by hand (or if you have a pasta machine, follow instructions for making sheets of dough).
- Place dough sheets on waxed paper. Cut rectangles (about 2″ x 4″) – larger is best when working with children.
- Scoop a bit of filling onto one side of each rectangle. Finger paint egg whites around the edges of the dough. Carefully fold the dough over the filling and press the edges to seal.
- Drop in boiling water for 4-5 minutes (adults only). Drain with slotted spoon and serve with your favorite sauce!