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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cheese Ravioli Recipe

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This recipe for Cheese Ravioli is from Libro di cucina di famiglia Peloquin, 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!
Category:
Category:
Ingredients:  
Ingredients:  
4 c flour

4 eggs

1 tablespoon salt

1/2 c cool water adjust as needed



Cheese

1 pound of ricotta cheese whole milk

One egg

3 teaspoons black pepper

1 1/2c grated Romano cheese

Mix together
Directions:
Directions:
Place flour in a large bowl. Make a well in the middle of the flour. Place the eggs, salt, and water into the well. With a fork break the egg yolks and slowly incorporate the flour into the egg mixture, use your hands when the mixture becomes too stiff to use a fork. If you have a mixer with dough hooks mix until the ball forms.

Wrap in plastic wrap and refrigerate for one hour.


Assembling
Generously sprinkle countertop with flour. Using a quarter of the dough at a time, roll the dough into a rectangle, Not too thick but too thin they will burst.
Place about 2 tablespoons of cheese mixture into the dough per ravioli,. Fold dough over the cheese, sprinkle with flour, press with fingers around cheese, cut, press with fork to seal completely. Placed on well floured wax paper.
Freeze if you please or cook right away.

Cooking
Bring a large pan of water to a boil. Add ravioli. Soft boil at this point.
It is best to remove them with a slotted spoon so they do not break.
Fresh 8 minutes
Frozen 15 minutes or until tender
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
A whole bunch of time

 

 

 

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