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Pineville Ravioli Recipe

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This recipe for Pineville Ravioli, by , is from The Blaese Family Cookbook, 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!

Elise Blaese


Pasta dough
2.5 cups all-purpose flour
3 large eggs
Trace of cold water
Board flour
Pasta rolling machine

Cheese filling
1.5 lbs. whole milk Ricotta
1 large egg
1 egg white
1/2 cup shredded Mozzarella
1/2 cup grated Romano
1 tbs. chopped Parsley
Salt and Course Pepper to taste

1. Scoop the flour onto counter.
2. Make a well in the middle of the pile.
3. Add eggs and whip with a fork.
4. Slowly incorporate the flour until you can form it into a ball.
5. Knead until smooth or for about ten minutes.
6. Cover with plastic or a bowl and towel for fifteen minutes.
7. Cut ball in half, dredge in board flour and start rolling on the widest setting.
8. Fold in half and roll until the dough is as wide as the machine or about four or five times. Keep unused dough covered.
9. Roll the dough thinner on every other setting until thin but not too thin.
10. “Fold” all the cheese filling ingredients together with fingers until fully mixed.
11. Scoop a full teaspoon of filling about one inch apart on a strip of dough.
12. Fold the dough over the filling, cut and fork the edges.
13. Boil water and drop in ravioli. Bring the water back to a boil and cook for 3-4 minutes.




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