If you have ever made fresh pasta by hand, you know that it can be a very tedious and time consuming task. Now imagine being a poor student and not owning a pasta machine, or even a rolling pin. Imagine having to use a freakin' wine bottle to roll out ravioli dough in a stuffy, unventilated kitchen in the middle of summer. Unfortunately for us, we don't have to imagine doing these things because we actually did them. Fortunately for you, it was all done to bring you the next installation in our ongoing series of gigantisized foods. Our giant ravioli measured about 10"x 10" and weighed at least a couple of pounds. Here's how to make one at home:
1. Make ravioli dough. We followed a generic recipe that can be found online using flour, eggs, oil and salt. If done by hand, it will require quite a bit of labor-intensive kneading.
2. Roll out dough into a roughly rectangular shape, which will be folded in half to make the giant ravioli.
3. Make ravioli filling. We made ours by mixing ground beef, bacon, spinach and ricotta cheese, as well as various herbs and spices.
4. Place filling on one side of the dough and brush the edges of one half with egg wash.
5. Fold the dough, seal with a fork and trim to create a square. Make sure to get out as much air as possible so that the ravioli doesn't burst.
6. Boil giant ravioli for 10-12 min or until tender.
7. Top with sauce and consume.
While I was forced to do a good chunk of the hard labor, the joke is on the rest of the team who probably ingested about 2 cups of Marcus sweat. I'm sure it helped with the overall moisture and saltiness of the dough.
- Angie, Carol, Charles, Daniel, Howie, Laura, Marcus & Michelle
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