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Einkorn Ravioli Recipe

Prep Time1 hr
Cook Time4 mins
Course: dinner
Cuisine: Italian
Keyword: Einkorn, pasta, ravioli
Servings: 4 dozen
Author: Greg Fleischaker


Einkorn Pasta

  • 2 cups Einkorn all purpose flour
  • 1 egg
  • 6 egg yolks
  • 1 tbsp olive oil

Ravioli Filling

  • 10-12 ounces goat cheese, crumbled 2 containers
  • 8 ounces ricotta cheese 1 container
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Butternut Squash Filling with Goat Cheese

  • 18 oz butternut squash chunks, roasted
  • 6 oz goat cheese crumbles
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp sage, dried


Ravioli Filling

  • add all of your ingredients for the filling into the bowl of your stand mixer
  • using the paddle attachment, stir until smooth
  • place all of the filling into a plastic storage bag and trim off the corner so that you can squeeze the filling through when it is time to fill the ravioli

Make The Pasta Dough

  • Place all ingredients into stand mixer with dough hook
  • Turn on to medium low speed and combine ingredients until pasta becomes smooth and shiny
  • Roll dough onto floured counter and divide into halves
  • Using your pasta roller, either a stand mixer attachment or hand crank, open rollers to widest setting
  • Roll pasta out on counter with hand or rolling pin and then run through the pasta roller
  • Fold rolled piece into thirds or halves and roll back through the roller
  • Repeat this step a few times to really make the pasta smooth, lightly adding flour as needed to keep from sticking
  • Repeat with the second half of pasta dough
  • Continue reducing roller settings and passing noodles through until pasta is at desired thickness, keeping the pasta sheets as wide as possible to fit over the ravioli molds

Assemble The Ravioli

  • lightly spray your ravioli mold with non-stick spray, over an open dishwasher door is a good place
  • gently place one of your pasta sheets over the ravioli mold and gently press into it with the top piece of the mold set to make a slight impression
  • fill each impression with a dollop of filling from the plastic storage bag, less is usually better here, don't want to add too much because the ravioli will burst when putting them together
  • If you are using long sheets of pasta, fold your sheet over the top of the filled ravioli tray - and if you are using shorter separate sheets of pasta, gently place the second sheet on top of the filled ravioli tray
  • very gently use your hand or small rolling pin and press down on the pasta on top of the filling and go slowly! If you press down too hard or too quickly, the dough will tear or the filling will flow over into an adjacent pocket, which is no good!
  • when you've pressed it down enough, use a small rolling pin and press down hard to ensure that the zig zag outline on the bottom tray cuts into the dough and you have separate ravioli now
  • remove the excess dough and set aside, the remove the ravioli from the mold and set on a baking sheet with parchment paper or a silpat and repeat with the remaining dough
  • when done with all of the pasta noodles, if you'd like, you can take all of the remnants and repeat the steps to roll back out into more sheets to make more ravioli. I find that this works well once, but after that the remnants are a bit too tough to make good pasta out of
  • when done with cutting, filling and shaping all of your ravioli, put your baking sheet into the freezer for at least an hour
  • once they are frozen you can divide them into whatever you consider an appropriate portion and then freeze until ready to use

Cooking Ravioli

  • heat plenty of water in a small pot
  • when water is hot, add about three tablespoons of salt, water should taste salty
  • when water is boiling, add your ravioli and stir to get the water spinning so they don't stick to the bottom
  • cook for 3-4 minutes until they are all floating, remove either to a serving bowl or transfer directly into your sauce that you are preparing on another burner