Part 1: Pasta
3 cups of flour
1/2 cup of water
Spices you might add to the pasta dough ( I forgot to )
Ravioli stamp or cookie cutter
Italian sausage/shrimp/chicken/beef/human...just kidding
ricotta cheese or mozzarella, ricotta makes me nautious thinking of it so Ill pass
Mix the eggs with the flour using hands. Most italian homes dont have mixers...so enjoy how the flour feels between your fingers and this is where the love goes into it.
Finally you will have a ball of dough...
roll it out, if you dont have a rolling pin use a can or something.
With the extra dough roll out some new dough and cut more pieces.
Make the crab mixture, everything in that recipe is a guesstimation depending on how much you need and how full you make them, you dont wanna waste and you dont wanna run out I wasted A LOT.
Use a small spoon to spoon a small amount in the middle and make em stick together by water around the edges and pushing down on both sides with a fork..this is a good seal and its pretty.
-Wonton wrappers= dough
-be sure the edges are sealed completely or when boiled the filling will boil outt
-try flavor variations, desert, different meats, vegetables, sauces
- sauce is important
-the pasta dough dries out and gets tough very fast, a way to avoid that is to cover the dough with a wet paper towel
-no rolling pin, use a can and muscles
- use the leftover pieces of pasta dont waste them
-salt the boiling water
THEYRE NOT CALLED RAVIOLIS. RAVIOLI is plural in its form. I cringe when I hear RAVIOLIS
- if youre doing spinich ravioli, drain all water from spinich, it will make the dough too sticky if wet .