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Sourdough Ravioli with Whole Grain Kamut
Sourdough pasta using a 50:50 mix of whole grain Kamut flour and all purpose flour makes an delicious, creamy-flavored dough with a manageable consistency for rolling and cutting into ravioli, noodles, and many other pasta shapes.
You can substitute different whole grain flours for other flavor characteristics; simply aim for a very stiff hydration to your dough before you rest it. The dough should be quite difficult to knead but without any dry crumbly areas.
The recipe below includes instructions for a mushroom-sausage filling that can be paired with your favorite marinara or fresh pesto, but you can use any filling that strikes your fancy. If you do make ravioli or anything with dough scraps, I’ve included instructions for scartalatti, a simple treat of fried dough with powdered sugar.
Note: This recipe describes how to make ravioli with a mechanical pasta roller and a ravioliera for cutting the ravioli, but you can roll the pasta dough with a rolling pin and hand cut the ravioli. There are numerous YouTube videos describing these techniques. When hand-cutting ravioli, I’ve found it most efficient to make a wide and long strip of dough, deposit filling in intervals on one side, then fold the empty side over the filling side and cut once in between each ravioli.
Sourdough Ravioli with Whole Grain Kamut
Homemade sourdough ravioli dough made with 50% whole grain Kamut flour makes a deliciously nutty, creamy and perfectly textured pasta. Fermenting the dough with sourdough starter also enhances digestibility and complexity of flavor without adding extra work. This same dough can be used for fettuccine and many other forms of pasta.
Ingredients
Pasta Dough
Ravioli Filling
Instructions
Pasta Dough
Ravioli Filling
Ravioli Construction (See Notes below for information on tools)
Cooking
Freezing
Scartalatti (fried pasta dough with powdered sugar)
Sourdough Ravioli with Whole Grain Kamut