Ravioli Recipe
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Category: |
Category: |
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pasta Dough |
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Ingredients: |
Ingredients: 8 c all purpose flour
4 eggs
water to bind
pinch of salt
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Directions: |
Directions:Make a mound of the flour on a pasta board, the make a well in the center. Sprinkle on the salt, then add the eggs to the well. Using a fork gradually stir the flour into the eggs until well incorporated. Now start to add cold water a bit at a time, mixing well after each addition, until the dough just comes together. Be careful to not add too much water. Wrap the dough in plastic wrap and refrigerate for at least 4 hours, or even overnite.
When ready to assemble the ravioli cut the dough into pieces and knead in the pasta machine by passing thru the largest setting of the rollers several times. Slap the dough in the flour pile on one side only, fold floured sides together, and pass thru the rollers until a smooth consistency is achieved, Now thin the the dough to the desired thickness, usually #1 on the rollers, by passing thru successively smaller settings until #1 is reached.
Place the strips s of dough on a floured work surface, place about Tablespoons of filling at three or four inch intervals along the front side of the dough, lightly moisten the in-between areas and the edges of the dough, then flip the back side over the filling to cover. Cut closely around the filling to make half-moon shaped pillows, crimp the edges tightly, and set aside.
If freezing for later use, place in a single layer on floured cookies sheets, and freeze. Once frozen remove the raviolis to freezer bags and return to the freezer. They will keep well for six months. |
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Ricotta Cheese Filling for Ravioli |
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Ingredients: |
Ingredients: 3 lbs whole milk or part skim ricotta cheese
4 eggs
Fresh coarsely ground black pepper--enough so it can be seen in the cheese
Chopped fresh Italian parsley--3/4 to 1 cup according to desire
1 to 1 1/2 cup freshly grated Locatelli cheese, according to taste.
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Directions: |
Directions:Mix this all together in a large bowl, cover and refrigerate until need. May be made 1 day ahead of time.
When assembling, place by tablespoonful on the dough, as above. |
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Cooking and Serving |
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Ingredients: |
Ingredients: Bring at least 6 quarts of salted water to a rolling boil.
Remove the ravioli from the freezer, add as many as desired to the water, don't overcrowd (we use 12 qts water for 40 ravioli) and when the water returns to a oil reduce the heat to keep a gentle boil going, and cook until the pasta is al dente, about 15-20 minutes. Don't overcook. When you think they are near done remove a ravioli and taste it. If using fresh ravioli the time will be much less, but the same principle applies--gentle boil, taste fro doneness.
Remove the pot from the heat and remove the ravioli with a strainer, to a colander to drain. They are somewhat fragile at this stage, so be gentle. Broken ravioli is not acceptable!
Place some sauce in the bottom of a large shallow pasta bowl, add a layer ravioli, sprinkle generously with grated Locatelli, then add a bit more sauce, more ravioli, more chees, and so on until the ravioli are used up. finish with sauce and chees.
Serve hot.
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Directions: |
Directions:
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