Ravioli Recipe
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Ingredients: |
Ingredients: 3 cups sifted flour
2 teaspoons salt
3 eggs, beaten
2 Tablespoons olive oil
1/4 cup water
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Directions: |
Directions:Sift flour and salt onto a large wooden board; make a well in center; add eggs, oil and water. Work liquids into flour with fingers to make a stiff dough.
Knead dough on board 10 minutes (do not add flour) until dough is smooth and soft like well-kneaded bread dough.
Wrap dough in transparent wrap. Let stand 15 minutes. Cut into quarters.
Roll out dough, one quarter at a time (do not add flour). Each rectangle 12x 4 1/2 inches. This takes a lot of pressure with rolling pin.
Shape ravioli following directions with ravioli form and fill with Ricotta filling. Or place 12 teaspoons of filling evenly spaced on one rolled-out strip. Cover with a second rolled out strip and cut between mounds of filling with a fluted pastry wheel. Ravioli can be cooked at once or placed in a single layer on cookie sheets until ready to cook.
Heat water to boiling in large kettle; add 2 tablespoons salt and 1 tablespoon oil and cook ravioli 24 at a time. Cook for 10 minutes.
Remove from water with slotted spoon to heated serving dish; top with homemade tomato sauce and freshly grated parmesan cheese. |
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