Ravioli with Ricotta Filling
- 4 cups flour, all-purpose sifted
- 1/2 teaspoon salt
- 4 large eggs
- 6 tablespoons water cold
- 3 cups ricotta cheese
- 2 large eggs well beaten
- 1 tablespoon parmesan, parmigiano-reggiano cheese, grated
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons parsley leaves chopped
- 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 18 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 1 1/2 inches from the narrow end and in the center of the strip.
- Continue along the strip, placing the filling at about 1 1/2 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 1 1/2 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.
flour, salt, eggs, water cold, ricotta cheese, eggs, parmesan, salt, black pepper, parsley
Taken from recipeland.com/recipe/v/ravioli-ricotta-filling-43952 (may not work)