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Nana's Cheese Ravioli's Recipe

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This recipe for Nana's Cheese Ravioli's, by , is from The Palladini Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maryanne Palladini

Category:
Category:

Ingredients:  
Ingredients:  
Ravioli Dough for 120 Raviolis.
14 cups flour
20 eggs
1 Tbs. salt

Filling:
2 large Ricotta cheese {whole milk}
2 Tbs. sugar
2 eggs beaten
1/2 cup Parmesan cheese
1 Tbs. parsley
1 tsp. salt
1 tsp. cinnamon

Directions:
Directions:
Make dough first. If dough is too hard add a small amount of water while mixing. Dough should feel like play dough. Roll out dough to about 1/8 inch thick. Cut in strips about 4 inches wide. Cut each strip about 5 inches long. Place 1 rounded Tbs. filling in center of each square of dough. fold over like a pocket. Crimp edges with a fork dipped in flour. Seal edges well. Place on waxed paper until ready to cook.

Number Of Servings:
Number Of Servings:
120 Raviolis
Preparation Time:
Preparation Time:
Roughly 2 hours
Personal Notes:
Personal Notes:
Boil a large pot of water. Add 1 Tbs. salt and about 2 Tbs. olive oil to water. Add raviolis to boiling water taking care not to poke them while they are cooking. Stir gently to separate them. Boil raviolis until they float to the top. Remove from pot and place them in a pot of very cold water. Leave them until they are only warm. These can be frozen in between sheets of waxed paper or used right away.
Coat a baking pan with tomato sauce and layer raviolis then sauce and Parmesan cheese sprinkled on top. You can put a layer on top of these. Bake in 375* oven for 40 minutes. covered with tin foil. Make sure to poke a few holes in top of foil to let steam escape.

 

 

 

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