Ravioli with Ricotta Filling
Yield
36 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic pasta dough | |||
| 4 | cups |
all-purpose flour
sifted |
|
| ½ | teaspoon |
salt
|
|
| 4 | large |
eggs
|
|
| 6 | tablespoons |
water
cold |
|
| Ricotta filling | |||
| 3 | cups |
ricotta cheese
|
|
| 2 | large |
eggs
well beaten |
|
| 1 | tablespoon |
Parmesan cheese
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic pasta dough | |||
| 946 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
salt
|
|
| 4 | large |
eggs
|
|
| 9E+1 | ml |
water
cold |
|
| Ricotta filling | |||
| 7.1E+2 | ml |
ricotta cheese
|
|
| 2 | large |
eggs
well beaten |
|
| 15 | ml |
Parmesan cheese
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 23 | ml |
parsley leaves
chopped |
|
Directions
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 cup sifted flour and salt.
Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough.
Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.)
RICOTTA FILLING Combine in a large bowl all filling ingredients.
ASSEMBLY Divide dough into fourths. Lightly roll each portion ⅛ inch thick and cut lengthwise into 5 inch wide strips.
Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1½ inches from the narrow end and in the center of the strip.
Continue along the strip, placing the filling at about 1½ inch intervals. Fold the strip in half lengthwise, covering the mounds of filling.
To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 1½ inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal.
COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time).
Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce.
Sprinkle with: grated Romano or Parmesan cheese Serve immediately.
