Ravioli tastes a bit "doughy", help?

[calid2006]

I have been making homemade ravioli, and it is pretty delicious, but tastes a bit "doughy". I am simply using eggs and flour for the dough, rolling it out, and putting romano, mozerella and parmasan mixed with some egg as the filling. I then cut it up and boil it.
Again, tastes good, but a bit "doughy". Any suggestions? A tastier dough recipe? Cook longer?

 

[babetoo]

i don't make pasta. someone here will be along to tell you.

welcome to dc

babe

 

[Dave Hutchins]

My only suggestion is to roll out your dough thinner, or cook it a tad longer, mayby just a pinch of salt in the dough

 

[Sedagive]

My only suggestion is to roll out your dough thinner, or cook it a tad longer, mayby just a pinch of salt in the dough

I agree. The dough should be really, really thin. You could also try browning them just a bit in a skillet with a little olive oil after you take them out of the water.

Sedagive

 

[quicksilver]

I agree, thinner, add alittle salt, and cook alittle longer.
I would chop some parsley into your cheeses, and although the parm is alittle salty, I would add a pinch, along with ground black pepper.
I also sift all my flour when I first bring it home, as I feel it's been sitting so long and becomes somewhat compacted. So 1cup is heavier first bought, then after sifting.

 

[VeraBlue]

Roll it thinner before you fill it. Use semolina flour.

 

[Lizannd]

I wonder if the choice of cheese has something to do

with it. Usually, there is ricotta cheese in the ravioli filling which may lighten the taste.

 

[quicksilver]

with it. Usually, there is ricotta cheese in the ravioli filling which may lighten the taste.

Oh, yeah, I didn't even notice that Liz. But of course you're correct. That would be where I'd add the parsley. Calid, what about that, ricotta?