Friday, July 22, 2011
Ingredients for the pasta
* 2 cups AP Flour, plus extra as needed
* 3 large eggs, beaten
Ingredients for the cheese filling
* 1 cup ricotta cheese
* 1/2 cup grated or shredded Parmesan cheese
* 1/2 cup shredded mozzarella cheese
* 2 tbsp minced fresh parsley
* salt and pepper to taste
Directions for ravioli pasta
1. Pulse the flour a few times in a food processor to aerate. Add the eggs and process until the dough forms a rough ball.
2. If the dough resembles small pebbles, add water 1/2 teaspoon at a time. If the dough sticks to the work bowl, add flour, 1 tablespoon and a time. Continue to process until the dough forms a rough ball.
3. Turn out the dough ball and any small bits from the work bowl onto the work surface. Knead the dough by hand until it is smooth, about 2 minutes. Cover with plastic wrap and let it rest on the counter for at least 30 minutes and up to 2 hours before rolling.
4. Follow your pasta maker's instructions to roll sheets of pasta.
Directions to fill and complete the ravioli pasta
1. Mix the filling ingredients together.
2. Working in small batches, lay out one lasagna noodle. Place 3 dollops of filling on the noodle, spaced evenly apart. Lay another lasagna noodle on top of the filling. Using a ravioli wheel, cut the noodle into thirds. Ensure the sides are sealed.
3. Place each fresh ravioli on a damp paper towel. When you have a complete layer, place another dam towel on top and create another layer of ravioli.
4. You can keep the ravioli in the fridge for a few hours, or freeze for later use.
5. When cooking, if fresh, add the ravioli to a pot of boiling water. Cook for 3-4 minutes. They will float to the top.
6. If cooking frozen ravioli, add the ravioli to a put of boiling water, and adjust the cooking time to about 8 minutes, or until floating and tender.
I truly believed that my ravioli would "explode" in the boiling water and the filling would escape. However, trust the seals you created on each ravioli, and likely you will not have any drowning cheese!
Posted by Elizabeth at 9:10 PM