"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

Pasta dough and cheese ravioli Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Pasta dough and cheese ravioli, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Polito
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups unbleached all purpose flour, or as needed
4 large eggs
1 teaspoon extra virgin olive oil
˝ teaspoon salt
Warm water as needed

Cheese Filling for raviolis
2lb ricotta cheese
grated cheese- lucatelli
chopped parsly
salt pepper
garlic salt

Directions:
Directions:
Spoon 2 2/3 cups of the flour into the work bowl of a large capacity food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the feed tube. Process until the ingredients form a rough and slightly sticky dough. If the mixture is too dry, drizzle a very small amount of warm water into the feed tube and continue processing. Scrape the dough out of the work bowl onto a lightly floured wood or marble surface.

Knead the dough by gathering it into a compact ball, then pushing the ball away from you with the heels of your hands. Repeat the gathering and pushing motion several times, then press into the dough, first with the knuckles of one hand, then with the other, several times. Alternate between kneading and “knuckling” the dough until it is smooth, silky and elastic—it pulls back into shape when you stretch it. The process will take 5 to 10 minutes of constant kneading, slightly longer if you prepared the dough by hand. (Mixing the dough in a food processor gives the kneading process a little head start). Flour the work surface and your hands lightly any time the dough begins to stick while you are kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature for about an hour before rolling and shaping.

The cheese filling.

2lb of Ricotta Cheese
hand full of grated cheese - Lucatelli
1/2 handful of chopped flat leaf Italian parsly
salt and pepper to taste
garlic salt.... careful this can ruin it. use a few shakes and taste.. add a little more till you get it where you can taste it but isn't over powering. Remember you can always add a little more but you can't remove a little.

Number Of Servings:
Number Of Servings:
50 small raviolis
Preparation Time:
Preparation Time:
1 1/2
Personal Notes:
Personal Notes:
Using Uncle Mark's 12 rav shoot I get about fifty per batch but using a regular round hand sealer you will only get about 30.

This is a fun one, once you master the pasta filling then it gets to be a blast. Italian sausage and escarole is my favorite but you can put anything inside.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

296W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!