Decorating Wisely: PASTA

Saturday, 28 July 2018 10:30

Decorating Wisely: PASTA Featured

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By Grayson Wise 

 

Bonjour... again! I’m becoming quite the frequent guest writer, aren’t I? This week I wanted to change it up a little bit and talk about food! What could be better than an article about cooking? Nothing! The only thing that could make it more wonderful and spectacular is if it is about pasta. Oh wait, it IS about pasta! Little fun fact about me, I love pasta more than anything. Well, except maybe a warm chocolate chip cookie... or pizza...

 

Okay, we are SERIOUSLY getting off track here. Let’s get back to the pasta. Today, I am going to be giving you my recipe to the most delicious ravioli dough. Yes, that is correct. I am teaching you how to make ravioli, and it is way easier than what people let on. To the ingredients!

 

Here is everything you need: 2 cups flour, 2 teaspoons extra virgin olive oils, ½ cup of water, and 2 pinches salt.

 

That’s all folks! Now, I must say you might have to add a little flour or water here and there to get the dough right, but that’s going to happen no matter what, so don’t be afraid!

 

So, you’re gonna start by mixing the flour and salt together. Then, add the olive oil and half the water. I suggest mixing by hand to control the consistency (You’ve got to get messy to get delicious; wise words from Gesine Prado). So, now you keep folding the batter and adding water along the way until you form a nice dough ball.

 

Once the ball is made (not to dry and not to wet), split it in half and set one half aside. This way, it is easier to control the rolling. Keep your rolling pin and surface well-floured and roll away!


Flipping the dough a few times as you roll, you will eventually get a nice thin(ish) dough. Now we can assemble the ravioli!

 

Using a mason jar lid as a cutter, stamp out as many circles as you can. Once you have gotten all the use out of your dough and cut all the ravioli your heart desires, start filling! I always scoop a generous spoonful of my filling on the bottom half of my circle. On the top half, gently brush with water, then fold to the bottom half. Once you have this half-circle shape, use a fork to seal the edges (not unlike empanada making). Repeat until all the ravioli is filled and sealed!

 

Now, gently place all the raviolis into a pot of boiling water. They will be done cooking once they float to the top. This generally takes 3-4 minutes. Drain the pasta into a colander and top with all the sauce you want! Serve warm and immediately rejoice “Mamma Mía!’ while doing so. It will make you smile.

 

See? That wasn’t too hard. I hope this week is filled with pasta dreams and yummy ravioli! I’m outta here!

 

Ciao, Grayson.

 

David Deaton

Digital Editor at Oklahoma Welcome

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