Einkorn Flour Ravioli Recipe

Sometimes homemade pasta is great, really hits the spot, just some noodles and sauce, and you are good to go.

And other times, it seems more appropriate to step it up a notch, and go for ravioli or some other stuffed pasta. And in my house, when it is time to make pasta, I always go for Einkorn flour as my base.

Which means that this recipe is going to be an Einkorn ravioli recipe, and not some post about ravioli that use conventional flour.

Ravioli aren’t much more difficult than straight up noodles like spaghetti or fettuccini, but it certainly does involve a few extra steps and ingredients. But I start in exactly the same way that I do for noodles, which you can read about on an earlier blog post.

Instead of using the noodle cutting attachments, I move the long flat rolled out pasta sheets to a ravioli mold to get it set up for a filling, usually a goat cheese based filling, but that is just personal preference.

Before I even start making the pasta, I always make my filling first, so that the pasta is not left out on the counter to dry out while I make my filling. My wife and I are both big fans of goat cheese, which has the added benefit of getting nice and creamy with a little heat and can get piped into your ravioli pretty smoothly and easily.

Once I mix up my filling, whatever I’m in the mood for that day, I spoon it into a gallon storage bag, like a Ziploc bag, and trim one corner off so that you can squeeze a bit of filling out into each ravioli as you make them.

Just like with pasta noodles, I mix the egg yolks, Einkorn flour, olive oil and one whole egg in the bowl of my stand mixer using the dough hook until nice and shiny, but not too sticky, which would be an indication that the dough needs a bit more flour.

I prefer the ravioli mold sets that have a top piece, a secondary part that you can use to gently press into the pasta sheet that you have gently laid over the bottom tray with the zig-zag cutting teeth.

Next step is to squeeze a dollop, or maybe a big teaspoon, of your filling into each depression before gently laying a second layer of pasta over the top and pressing down until the teeth of the bottom tray cut the pasta into individual ravioli.

Just like with fresh pasta noodles, fresh Einkorn ravioli don’t need to cook nearly as long as most store bought options. Boil plenty of water on the stove, add enough salt to make the water taste like the ocean and heat the fresh ravioli for three to four minutes, until they are all floating.

If you are making a pan sauce with dinner, or any kind of sauce, I find adding the ravioli from the boiling water to the sauce for an extra minute makes a really big difference in both the sauce and the ravioli. It brings the entire experience together, instead of having pasta with sauce on top, it becomes more of an incorporated union.

Plus, when you strain out the ravioli to add to the sauce, you will no doubt slop over a bit of that cooking water, that has all sorts of starch in it, which will help thicken up your sauce, most likely making it even better.