| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian, Pasta |
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-Purpose Flour — or |
|
|
More |
| 3 |
lg |
Eggs — at room temperature |
| 1/2 |
lb |
Red Peppers, Roasted & |
|
|
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 ina
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 dtoo 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...
Recipe By : Jessica Chaiken <11JCHAIKEN@GALLUA.GALLAUDET.EDU>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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