Make your own Ravioli from scratch, super easy.

Ravioli stuffed with Jerusalem artichokes served with fried green tomato

Dear foodies, Chef Martino is back! Today I have a funny tip for you. Namely to make your own pasta. And I really think you should dare to make your own ravioli. Therefore, home made ravioli is so much better and not at all difficult to make.

It's actually really fun too.

Do it, look through the text down here and at the bottom there is a video where I cook ravioli, and then roll up your sleeves and get started.

Lets go!

How to do – pasta dough 2 persons

4 dl durum wheat
3 eggs
2 tbl spoon oliv oil
1 teaspoon salt

Pour the flour to the Bech and make a hole in the top. Crack the egg into the hole and start kneading the dough with your hands. If the dough feels tough, mix in a drop of water. Knead the dough until it feels smooth and silky. Then wrap tin cling filmed put in the fridge to rest for at least half an hour before use.

Por the flour onto the bench and make a hole in the top and crack the eggs into the hole.

You just have to bash the dough, pulling it, stretching it, squashing it – again & again.

Wrap it in cling film and put it in the fridge, and let it rest at least half hour before you use the dough. In the meantime, I will prepare the filling. Lets go out in the garden.

. Did you know that Jerusalem Artichokes is the root of a beautiful flower.

Even though the summer is over, there are delicacies to pick in the garden, namely green tomatoes. Yummy! Maybe it’s hard to find in the store, but cherry tomatoes work just as well.

Scrape the Jerusalem Artichokes clean on the surface with a small knife and remove the soil.

Chop them into rough chunks.

Then fry them in golden brown butter until they start to soften and season with salt and freshly ground pepper. Then put in a bowl.

Pick parsley and a few sprigs of fresh thyme and chop them roughly and put in the bowl.

Tear a hearty piece of Parmesan cheese in the bowl with the Jerusalem Artichokes and the herbs and stir the filling into the bowl so it becomes mushy.

Now it’s time to roll out the dough. Make it thinly, about 2 mm.

Then click out 1 tablespoon on the dough. Whisk an egg and use as an adhesive the rolled out dough.

Lay over a rolled out dough and shape around the filling.

Press and close the dough with a fork. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 2-4 minutes or until ravioli float to the top and are tender.