"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ravioli with Ricotta Filling Recipe

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This recipe for Ravioli with Ricotta Filling, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For the pasta dough:

3 large eggs
6 egg yolks
3 cups white flour
or 2 cups white flour and 1 cup fine semolina flour
A pinch of salt

For the ravioli filling:

1 (16-ounce) container part-skim ricotta
1 cup grated Parmesan
2 tbsp fresh parsley
Salt and black pepper to taste
2 egg yolks, set whites aside for wash to seal ravioli

Directions:
Directions:
Make the pasta dough:

Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth or let your dough hook do the work if you have a heavy mixer like a Cuisinart stand mixer. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest in refrigerator for 1 hour.

Make the ravioli filling:

Put the cheeses, salt, and pepper in a bowl and mix. Add the egg yolks and mix until incorporated.

Assemble:

Add a little water to egg whites and beat. Roll the discs of dough into thin sheets in a pasta machine or roll out flat with a rolling pin into as even of a sheet as possible. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. For added measure, crimp the edges with a fork. Sprinkle with flour to prevent the dough from sticking.

Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. If cooking a bundle of them drain a few at a time and keep warm in a 250 degree oven. Drain well so your sauce isn't' watery. Serves 8

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
Hint, I have a ravioli form that is a die which forms 12 at a time that you can find in an import or fine cooking store.. You can lay a sheet of dough, fill, brush with egg whites and lay another over. Roll pin over the die and you will have perfectly shaped ravioli. Besides that, I use different shapes and sizes and can distinguish between types of fillings that way. Recipe makes enough for 8 people. If you don't have a die, you need to cut each one by hand with a knife or a single ravioli die. Patience .. it's worth it.

PS: Giada is a cute little Italian but when I see her make ravioli with won ton wrappers it makes me shudder and wonder if her father may have been the Asian mailman! Don't even think about trying it ....it's just WRONG.

 

 

 

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