Taste Buds: Handmade pasta and easy ravioli

Stephanie Hansen visits her go-to destination for incredible pasta: Dario in the North Loop of Minneapolis. There, Chef Joe Rolle brought in Chef Rachael McLeod to create artisan pasta shapes to complement his one-of-a-kind dishes.

Chef Rachael and her team prep fresh pasta daily and show Stephanie how to create three distinct shapes: Cappellacci, Doppio, and Garganelli.

Chef Joe then welcomes Stephanie into his kitchen as he uses the pasta to make menu items that include butternut squash, sunchoke, ricotta, and pork ragu.

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Inspired by all the artisan pasta action at Dario, Stephanie heads home to try making homemade pasta for the first time. For anyone looking to do something simpler, try Stephanie’s ricotta wonton ravioli recipe. Both pastas pair perfectly with her roasted cherry tomato sauce.

Fresh Egg Noodle Pasta

Ingredients

For the sauce

  • 1/4 cup olive oil
  • 4 cloves garlic roughly chopped
  • 2 cups cherry tomatoes
  • 1 tsp fresh thyme leaves and a few whole sprigs
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes

For the pasta

  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 4 large eggs

Instructions

For the sauce

  • Preheat oven to 400 degrees (F).
  • Pour the olive oil, cherry tomatoes, and diced garlic into a half-sheet pan.
  • Season with Thyme leaves, salt and pepper and sprinkle with red pepper flakes.
  • Bake for 30 minutes until the tomatoes have blistered, and some have burst and are giving up their juice.

For the pasta

  • On a large clean surface, mound the flour.
  • Crack eggs into the center of the mound of flour, creating a well to hold the eggs.
  • With a fork, break the yolks of the egg and gently flick the flour into the center of the well. Then incorporate with your fingers.
  • Keep incorporating the flour into the eggs until all the flour has been absorbed.
  • Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough.
  • Knead for 10 minutes.
  • If dough is on the dry side, you can wet your hands to bring it together.
  • When the dough forms a ball, cover tightly with cling wrap and refrigerate for 30 minutes to allow the dough the rest.
  • After resting, remove the dough from the fridge and cut it into 4 equal pieces. Set aside and cover with a towel.
  • Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet.
  • Once the dough has been rolled out, fold it over itself several times in a long roll.
  • Cut the roll of pasta into strips roughly 1/4 inch thick.
  • Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta strands.
  • Repeat this process with the remaining dough.

To cook pasta

  • Place a medium pot over medium-high heat and boil water. Once the water is boiling, salt it and place the fresh pasta in the water.
  • Add the pasta and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot, it is ready.
  • Strain the water off the pasta and serve with the cherry tomato sauce over the top. Garnish with fresh Parmesan cheese.

Easy Ricotta Wonton Ravioli

Ingredients

  • 1 1/2 cups ricotta cheese
  • 1 package of wonton wrappers (Stephanie used Goya brand)
  • 3 Tbsp freshly grated Parmesan cheese
  • 2 Tbsp fresh thyme leaves, chopped
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 2 large eggs
  • 1 Tbsp flour for dusting your hands

Instructions

  • In a bowl, mix ricotta cheese, thyme, nutmeg, and salt.
  • Sprinkle a layer of flour on a work surface.
  • Working in batches, place 4 wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with egg wash.
  • Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter to cut out each ravioli.
  • Using a fork, crimp the edges to seal. Place on a baking sheet lined with parchment paper and freeze while you prepare your next batch
  • Repeat this for all the wontons.
  • Bring a large pot of salted water to boil. Add the frozen ravioli and cook for about 4 minutes or until they float to the top.
  • Drain and toss with pasta sauce.

Get more recipes on Stephanie's website and follow Stephanie on Instagram. Recipes Copyright 2024 ©Stephaniesdish LLC

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