| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Italian | Cheese/eggs, Italian, Pasta | 36 | Servings |
INGREDIENTS
| 4 | c | Sifted flour |
| 1/2 | t | Salt |
| 4 | Eggs | |
| 6 | T | Very cold water |
| 3 | c | Ricotta cheese, about |
| 1 1/2 lbs), 1 1/2 lbs | ||
| 2 | Eggs, well beaten | |
| 1 | T | Parmesan cheese |
| 3/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 1/2 | T | Chopped parsley |
INSTRUCTIONS
BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough.) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Lonely? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 91
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 37.5mg
Sodium: 120.7mg
Potassium: 53.2mg
Carbohydrates: 11.7g
Fiber: <1g
Sugar: <1g
Protein: 4.9g