D'Licious Homemade Ravioli
One of our sons just asked for my recipe for Homemade Ravioli....and I can't believe I havent shared this yet. It's fun to make and there's just something about the feeling of accomplishment that comes when you have these cute little pillows of goodness finished....and YOU made them! Merry Christmas all!
TRADITIONAL ITALIAN RAVIOLI
4 cups flour (or 2 Cups Flour & 2 Cups Semolina) Yummm!
6 tablespoons olive oil
On a pastry board, pile flour and make a well the size of a small plate in the center. Ass the oil and eggs to the well. Beat oil/egg mixture, then start taking flour into the well, being careful not to break it. When all flour is mixed in, knead the dough until it is smooth, Cover the dough with a bowl and let it rest 20-30 minutes.
If you have an electronic mixer, you can use this to create the dough instead of the well.
1 ½ pounds ricotta
½ cup shredded mozzarella
½ cup fresh parsley
½ cup grated parmesan
¼ teaspoon dried oregano
Place ricotta in a bowl. Add all other ingredients and mix well. Put in a covered container and refrigerate until ready to use.
-FILLING THE RAVIOLI-
Sprinkle flour on the pasta board. You can use a pasta machine, if available. If not, you will need to roll the dough into a large, thin circle. It’s very hard and time-consuming to get right! Make sure it is thin enough. Beat an egg and brush it on the dough once it is fully rolled out.
Take small scoops of filling, and drop them onto the dough in orderly lines. Continue until half of the dough is covered with rows of filling. Carefully lift the other half of the dough and use it to cover the rows of filling. Use your fingers to press down between the rows of filling. Cut the ravioli along the lines you pressed down once the top and bottom of the dough are stuck together. Sprinkle flour on a board or baking sheet and place the cut ravioli there. Gently squeeze out excess air so the pasta doesn’t fall apart when boiled.
-COOKING THE RAVIOLI-
Use a large kettle with water ¾ of the way to the top. Bring the water to a boil and drop ravioli in one at a time. Cook for about 10 minutes. When they rise to the top, they’re done. Use a hand strainer or slotted spoon, not a colander; the ravioli must be handled gently or they will break.
If you are not serving the ravioli immediately, put wax paper in a large dish, and place the ravioli on the wax paper. Continue to layer ravioli and paper. Cover and refrigerate dish until ready to serve.
If reheating refrigerated ravioli, drop them into boiling water for 5-7 minutes.
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