|
Ravioli
 Begin
with a Basic Hand Made Pasta dough recipe. Variations
such as spinach, tomato, and other flavored pastas
are also used for Ravioli. Roll the pasta to a 4"
wide by 1 to 1 1/2 foot long piece. Crank to a thinner
setting. If #6 in the thinnest, use #5.
Ravioli Filling
1 cup Ricotta cheese
2 medium egg yolks
¾ cup grated Parmesan cheese
1 teaspoon fresh chopped Parsley
Optional: ½ teaspoon freshly grated nutmeg.
Pinch of salt and pepper
Optional: add cooked spinach to mix
Spinach preparation.
Cook frozen spinach, frozen bags
are suggested; squeeze dry and pat with paper towel
to remove as much moisture as possible. Finely chop
or grate in a food processor. Then add spinach to
the mixture. The amount of spinach added to the mixture
may vary according to your taste. For fresh spinach,
remove stems. Blanch and remove moisture as you would
for frozen spinach.
Mix all ingredients well and then
refrigerate for about 15 to 30 minutes or until firm.
Egg wash for sealing dough
layers.
Mix 1 egg yolk with 1 tablespoon
water. Because fresh pasta may be moist enough to
stick together by itself, an egg wash may not be needed.
Making the Ravioli
Place 1 tablespoon of the filling,
about 4" apart on the bottom layer of pasta.
If the pasta is not moist, brush all around the filling
with the egg wash for sealing to the top layer. Lay
the top layer of pasta over the bottom layer. Be sure
to remove any air pockets around the filling. Cut
each ravioli to your desired size. They may be cut
into 3 or 4" squares, or use a large glass to
press down around the filling for a round shape. Seal
the Ravioli by pressing down with a fork around the
edges.
Place Ravioli
in a large pot of salted boiling water for about 1
to 2 minutes. Do not over cook. Be very gentle while
boiling fresh ravioli. You can freeze them first before
you boil them. They may also be frozen and stored
in an air tight container. Vacuumed plastic bags also
may prolong the freshness, and are ideal for a six-pack
gift of frozen home made Ravioli.
back
to Recipes |
