| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian5 | 1 | servings |
INGREDIENTS
| 3 | c | All-purpose flour; or more |
| 3 | lg | Eggs; at room temperature |
| 1/2 | lb | Red peppers; roasted and peeled, |
| ; julienned | ||
| 1/2 | ts | Salt |
| 1 | Ricotta cheese; (we used low fat) | |
| 2 | Eggs | |
| 1 | tb | Chopped parsley |
| 1/2 | c | Parmesan cheese; grated |
| Salt and pepper; to taste |
INSTRUCTIONS
(Their recipe calls for you to place the flour, 3 eggs, peppers and salt in a food processor and pulse until mixture forms a uniform-colored ball) Old- fashioned method (or poor college student method) Puree the pepper in a blender. Make a mound of the flour with a well in the center, add the salt. Put the pepper and the eggs into the well and blend with a fork until that becomes too difficult, then knead on a floured surface until smooth and elastic and not too soft. If it's too dry, add liquid, too sticky, add flour. In a bowl, beat ricotta cheese, add eggs (2), parsley, cheese, salt and pepper and beat until blended. Roll out the pasta dough according to instructions for ravioli rack (we did it three times through a hand-cranked pasta machine) and fill with cheese (1 tsp, maybe less). To cook: boil in lightly salted water for about 3 minutes or until tender. We served it with a standard pasta sauce (crushed tomatos, paste, onions, peppers, lots o' garlic, mustard powder, herbs... Per serving: 2355 Calories (kcal); 70g Total Fat; (27% calories from fat); 112g Protein; 310g Carbohydrate; 1091mg Cholesterol; 2308mg Sodium Food Exchanges: 18 1/2 Grain(Starch); 10 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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