When I used to work in Vancouver, BC, my office was right near Granville Island. Every now and then, when I forgot my lunch, I would wander over to the Granville Public Market to see what took my fancy. One of the stalls I always stopped to admire, was the fresh pasta from Duso’s. The flavour combinations were always inventive, and they would add stripes to their pasta! Ever since seeing them, I have wanted to make my own striped pasta.
A few years back, I was given a pasta roller as a Christmas present. It was a most unexpected gift, as it was from a secret santa exchange, and I didn’t know the person who had my name very well. It was absolutely perfect, as I had been dying to try my hand at making fresh pasta! And once you’ve mastered making plain pasta, striped or coloured pasta isn’t very far off! It’s not any more difficult, but it is time consuming – oh so time consuming…
Making fresh ravioli is only really worth it if you’re going to make unusual flavours. It takes so much time, that’s it’s not worth making regular cheese or spinach pasta. You have to mix together the dough, allow it to rest, make the filling, roll out the dough, fold + roll some more, then fill and cut the ravioli. Honestly, sometimes I’m not sure if I’m a masochist, or just love to cook and bake. It’s up for debate. 😉
To make your pasta striped, you have to mix together both regular dough, as well as coloured. While you could use food colouring, good coloured pasta is made with natural ingredients. Cocoa powder makes brown, beetroot powder for red/pink, spirulina powder for green, tumeric or saffron for yellow, and tomato paste for orange. All of those ingredients have intense enough colours, so you only need a little bit. It means that they won’t alter the flavour of your pasta considerably. (But remember, the colour of the pasta will lighten when you boil them.)
As I was making beetroot filled pasta, I opted to add beetroot powder to 1/4 of the dough recipe, substituting for 5-10g of the flour. It gave it a lovely bright fuschia colour. You’ll need to experiment to see how much colour ingredient you need to get your desired shade.
Okay, now the instructions for how to make fresh ravioli (using a roller). It’s a bit of a long explanation, but stay with me! If you already know how, and just want the recipe for the filling, scroll to the bottom! (more…)