Skip to main content

Home-made Ravioli

About once a year, during one of the breaks when the kids are home from school, I make home-made ravioli. Why once a year? Well, it's not that complicated or difficult, but it takes a LONG time to make!

First you make the dough, which is simply water, eggs, flour, salt, and a little oil. After mixing these ingredients, you knead the dough for about 10 minutes and then let it rest for 30 minutes. While it is resting, you start working on the filling. I have always made the meat filling, but the spinach filling is also good. I know because I always order the home-made Spinach Ravioli at Le Pilier, my favorite restaurant in Niamey...and unarguably the best spinach ravioli in the world. Anyway, I digress. The filling is meat, onions, garlic (the more the better!), egg, salt, Parmesan cheese, and parsley.
By the time the meat is done, the dough has rested long enough. So, the next step is to cut the dough into six portions. One portion at a time, you roll the dough out into long strips, then cut each strip into eight or nine two-inch wide pieces. The edge of each of these pieces has to be dampened with just a bit of water so they edges will stick together. Then you put a little of the meat filling on each piece of dough and fold them up and seal the edges. Each ravioli is then placed on a floured towel to dry. While the ravioli are drying, you make a simple marinara sauce (definitely NOT from a jar....that would ruin your hard work of making such delicious ravioli!)

Finally it is done and the ravioli is ready to be enjoyed! This is so amazingly delicious that my family refuses to eat ravioli from a can or even the frozen version. It is a lot of work, but it's worth it when you sit down to eat it. Just don't expect me to make it very often!

Comments

Amanda said…
Great blog post, thanks for sharing that. Looks yum!
Lauren said…
It looks delicious, but what a lot of work! I can't even bring myself to fill cannelloni shells these days!
bath mate said…
This comment has been removed by a blog administrator.
Beth said…
Wow! That looks like a lot of hard work but delicious too! You should include a recipe. :) Just in case we ever get inspired.
Beka said…
YUMMY!! So when you are back in niger and need someone to sample, i will volunteer! :) tom just came up and saw your family's picture on the blog and said with excitement, "it's the devalves!" hope you had a special christmas!
Dusty Penguin said…
Are you crazy? Are you insane? I actually think I made homemade ravioli once in the Gambia. Once. We'll open cans and eat the rubbery stuff. Unless you make it for us:) Well, maybe I should try it again...

Popular posts from this blog

Practice Hospitality

My mother-in-law, Jean, is an amazing person with many gifts.  One of the first things I noticed about her when I was but a young bride, was her gift of hospitality.  It was nothing for her to invite a large group of people over, make each one feel welcome, cook a big meal,and seemingly do it without stressing herself out.  I don't know if hospitality just came naturally to her or if she learned it.  In this picture you can see Jean throwing a party for a class she taught in Nigeria.  




I believe that for me it has been a learned skill.  My parents were hospitable and it wasn't unusual for us to have guests over (though usually not as many at a time as my mother-in-law would do!).  But when I started living on my own, I had to learn hospitality.  The first time I invited somebody over for a meal, the lid got stuck on the pot of vegetables, I put too much salt or soda or something in the muffins, and I forgot to serve milk and sugar with the hot drinks.  I've gotten much bett…

2016 in Review

Let's take a look at the year 2016.

January's big events were the dedication of the Tamajaq New Testament, our annual Spiritual Life Conference, helping friends find a house, a trip to visit missionaries in the bush, attended a big wedding, and celebrated John's birthday. It was a pretty busy month.  My January picture is from our trip to the bush and shows baobab trees.  



February was a little less crazy.  John started taking moolo lessons.  February is the time of year when the fresh fruits and veggies are in season so I did a lot of work to freeze veggies for the hot months ahead.  This picture isn't terribly exciting, but a year after the church burnings this church we helped plant back in 1989 finally had a new ceiling and a fresh coat of paint.



In March we attended another big wedding, froze more veggies, celebrated Easter, and visited a church in another town.  John and I have visited a lot of churches in the past three years as he has done research for his doctora…

Meat Roll-ups

Tonight I made meat roll-ups.  And I got to use some ingredients that made food prep much easier than normal!  I did make two batches of rolls so that John could have a lactose-free meal.

The first thing to do is to brown some hamburger.  With the main batch I stirred a tin of mushroom soup into the browned meat.  For John's batch, I stirred in flour, some almond milk, and seasonings just enough to moisten it, but not to make it really runny.  In Niger, I would make it the second way since we don't have tinned soup.

Next I made a batch of biscuit dough using Bisquick.  Of course, in Niger, I have to make the biscuit dough from scratch.  I mixed it up with the almond milk.  Once the dough is rolled out in a strip, spread the meat mixture on it.  Roll it up like you would cinnamon rolls and cut into slices.  Lay the slices on a cookie sheet and cook in a 350 oven for about 20 minutes.



While they're baking, I browned fresh mushrooms in butter (in Niger I would use tinned mushroo…