Succulent Ravioli

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Introduction: Succulent Ravioli

About: "I am a crafty girl. I make things. Lots of things. I'll keep making things until my fingers fall off. Then I will grab my hot glue gun reattach those suckers & Make More Things." Kathy R. Jeffor…

Learn how to make adorable little succulent shaped ravioli. So beautiful you won’t want to eat but so delicious you’ll have too ;)

Supplies

Succulent Dough
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup water
Green food dye

Plant Pot Dough
1 1/2 white flour
1/4 teaspoon salt
1 egg
1/4 cup water
Red and yellow food dye
(Optional) 1 tablespoon paprika

You can use a filling of your choice but if you want to use the same one I did here are the ingredients

Ricotta Filling
1 1/4 lbs ricotta cheese (drained)
2 eggs
1/4 cup freshly grated romano cheese
1 1/2 - 2 tablespoons finely minced fresh italian flat leaf parsley
1/4 teaspoon cinnamon
salt and pepper

Step 1: Ravioli Filling

In a large bowl, blend all filling ingredients together until smooth, put filling into a plastic sand which baggy and set aside.

Step 2: Succulent Dough

Sift flour and salt together.
Place flour mixture on your clean counter, make a well in the middle.

Drop eggs into the flour, using your hand, whisk or a fork, break the yolks and beat eggs slightly. Add in drops of food coloring. Depending on how dark a color you want it. I added about 10 drops.

Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. If it’s too dry and won’t stick together add more water if it’s too sticky add more flour.

Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.

Step 3: Shaping and Filling

Roll your dough out flat and thin. (See the first two images for an example of the shape you’re going to cut out.) About 4 1/4in wide and 3in tall.

Grab the sand which baggy of filling and cut the tip off of one of the bottom corners. We are going to use it like a frosting bag. Squeeze about 2 teaspoonfuls of filling onto the cut out dough. (Example in photos)

Fold it in half and press around the cheese filling to seal it in place. Now very gently so the filling doesn’t squeeze out roll it up. Stick your finger in some water to wet a portion of dough if it won’t stick together.

Now shape the leaves gently to get that succulent look

Step 4: Pots

Make the dough for the pots very similar to how you made the “plants”.

Sift flour and salt together.
Place flour mixture on your clean counter, make a well in the middle.

Drop eggs into the flour, using your hand, whisk or a fork, break the yolks and beat eggs slightly. Add in drops of food coloring and paprika

Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. If it’s too dry and won’t stick together add more water if it’s too sticky add more flour.

Knead dough well, until smooth; cover the dough and let it rest for 15 minutes…

Roll out your dough and cut out lines wide enough to go around the succulents and tall enough that they go from just below the leaves to the bottom.

(Optional) In order to make your pots look more realistic you can cut a very small thin line and press it into the top of your pots around the edge.

Now wrap your pot around the succulent and wet the edge so that it will stick.

Repeat for all of them.

Allow ravioli to dry for one hour before cooking.

Step 5: Cooking Them

Carefully place ravioli into 6 to 8 quarts of boiling, salted water. Cook for about 10 to 15 minutes, or until dough is tender. And remove from water.

Step 6: Enjoy!

Your ravioli is finished and looking beautiful! You can top it with any sauce you want. Personally I added olive oil and a hint of Parmesan cheese.

I hope you enjoyed making this and it brought a little color to your day. If you did enjoy it please consider voting for me in the challenge <3

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    2 Comments

    0
    Alex in NZ
    Alex in NZ

    5 weeks ago

    These are beautiful, and I'm sure that they taste as good as it looks. Thank you for sharing your work :-)