Chyrel's Recipes From Friends
Ravioli

(Yield: 45)

Ingredients:

Filling

1 1/2 c. Ricotta
3/4 c. freshly grated imported
Parmesan or Romano cheese
3 eggs yolks
1 1/2 tsp. salt
pasta dough

In a large mixing bowl combine the Ricotta, grated cheese, egg yolks and salt; carefully stir them together until they are well mixed. Set aside until you have rolled out the dough.

Pasta

1 1/2 c. unsifted all-purpose
flour
1 egg
1 egg white
1 Tbsp. olive oil
1 tsp. salt
few drops water

Method:
Pour the flour into a large mixing bowl or in a heap in a pastry board. Make a well in the center of the flour and in it put the egg, egg white, oil and salt. Mix together with a fork or your fingers until the dough can be gathered into a rough ball. Moisten any remaining dry bits of flour with drops of water and press into the ball. Knead the dough on a floured board, working in a little extra flour if the dough seems sticky. After about 10 minutes dough should be smooth, shiny and elastic. Wrap in wax paper; let it rest for at least 10 minutes before rolling out.

Divide the dough into four pieces; roll out the first one quarter of the dough to make it as thin as possible. Cover the rolled pasta with a damp cloth to prevent its drying out and roll out the second quarter of dough to a similar size and shape. Using the first sheet of rolled out pasta as a sort of checkerboard, place a mound of about 1 teaspoon of the cheese filling mixture every 2-inches across and down the pasta. Dip a pastry brush or your index finger into a bowl of water and make vertical and horizontal lines in a checkerboard pattern on the sheet of pasta, between the mounds of cheese filling. Be sure to use enough water to wet the lines evenly (the water will act as a bond to hold the finished ravioli together).

Carefully spread the second sheet of rolled out pasta on top of the first one, pressing down firmly along the wetted lines. With a ravioli cutter, a pastry wheel or a small sharp knife, cut the pasta into squares along the wetted lines. Separate the mounds of ravioli and set them aside on waxed paper. In the same fashion, roll out, fill and cut the two other pieces of dough.

To cook, drop the ravioli into 6 to 8 quarts of water (rapidly boiling and to which salt has been added) and stir them gently with a wooden spoon to keep them from sticking to one another. Boil for 8 minutes; drain. Serve the ravioli with tomato sauce or add butter and freshly grated cheese.

Rainbow

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