Purple Mega Ravioli

Written By Stephen Coello

Equipment Needed

  • Pasta Roller

  • La Gondola Mega Ravioli Stamp

INGREDIENTS LIST

For The Pasta

  • 150g “00” flour

  • 125g egg yolks

  • 10g Sweet Potato Powder

  • 1 Cup Smoked Mozzarella Filling

METHOD

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs and Sweet Potato Powder, combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Cut the sheet of pasta in half and lay one half on the work table. Pipe 1 Tablespoon of filling onto the sheet, spaced 3 inches apart for each. Fill the whole sheet of pasta and lay the other half of pasta dough on top. Use the Mega Ravioli Stamp to punch out the pasta and save for a later use.

Stephen Coello
Previous

Squid Ink Garganelli
Next

Red Pasta Dough