Well first I must say this was a little harder than we had thought it was going to be. Although the finished product doesn’t look like a pro such as we are cooked it. But, you must believe that we did, and remember even fantastic cooks such as ourselves can mess up, we are just regular people too. Okay that being said, (do I hear laughing out there), hmmmm anyway that being said let’s get to the recipe and the Pictures.

Ricotta Cheese Ravioli: prep time 56 minutes cooking time 20 minutes Serves 4

Let’s start with the Ingredients:
4 cups all-purpose flour
7 large eggs, divided
1 tablespoon cold water
1 teaspoon olive oil
16 ounces ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt

Now let’s start combining some ingredients to make the dough.
Combine the flour, 6 eggs (just the whites, but we used the whole egg), cold water and olive oil in a large bowl.
Mix with hands until well mixed. Divide dough into 2 equal portions. Roll each portion 1/8 inch thick on a
floured surface.




Now combine the Ricotta, Parmesan, remaining egg and salt in a small bowl and mix well.

Okay time to Drop the cheese mixture by heaping teaspoonfuls 2 inches
apart on one of the portions of dough. Place the remaining portion of dough over the mounds of
cheese.
Then press the dough around each cheese mound to seal in the cheese mixture. Cut into 2-inch
squares, ensuring that all edges are well sealed.

Now Place the ravioli in enough boiling, salted water to cover by 2 inches in a large saucepan.
Boil gently for 20 minutes. Serve with melted butter and grated Parmesan cheese or with spaghetti sauce.

And there you go Ravioli. Now I am sure you could see that we made ours big, and that was
totally on purpose. (Do I still hear laughing) Anyway here are some tips we learned along the way.
Of course start boiling the water early so that it is ready when you are done making the Ravioli’s.
Also, you can use the whole egg you don’t have to divide it, all it does is change the color of the dough
to make it a little more yellow. The reason we did is because I couldn’t imagine throwing the unused portion
of the egg out. Also if you have a big family like we do and need to double or triple this recipe, here is a tip.
Make the dough as directed in small batches it is easier to work with and it won’t get so tough, then you can
make more dough when you are ready.

That is it, they tasted very good, but maybe next time I will try the Manicotti cheese recipe for this filling,
or maybe add some Italian sausage.

Happy Eating!

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