Wednesday, January 26, 2011
Cheese Ravioli recipe:
Cheese Filling- 1 cup ricotta cheese, 1/4 cup grated parmesan cheese, 1 T. parsley, 2 tsp.chopped chives, 2 tsp. chopped garlic greens, 1/2 tsp. salt, 1/4 tsp. pepper, 1 egg, beaten. Combine all ingredients and mix well. Refrigerate until ready to use. Basic Ravioli Dough: 3 1/2 cups all- purpose flour, 1/2 tsp. salt, 3 large eggs, beaten, 2 1/2 T. cooking oil, 1/2 cup lukewarm water. Sift toether flour and salt. Mix rest of ingredients. On a floured board, knead dought for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14-by 8 inch rectangle, with a thickness of no more than 1/8 inch. With a knife, lightly mark one layer of dough into 2 1/2 inch squares(without cutting through the dough) Place 1 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside. When baking sheet is full (with a single layer), refrigate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes. Makes 25 to 30 2-inch ravioli. ENJOY! Let me know how you make out. On your homemade Ravioli.