Cheese Combos Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

For cheese filling 1
 All purpose flour3 Cup (48 tbs)
 Milk3⁄4 Cup (12 tbs)
 Water1⁄4 Cup (4 tbs)
 Egg1 , slightly beaten
 Salt1⁄2 Teaspoon
 Oil2 Cup (32 tbs) (For Deep Frying)
For cheese filling 2
 Cream cheese4 Ounce, softened (1 Package)
 Eggs3
 Ricotta cheese4 Ounce (1/2 Carton)
 Feta cheese4 Ounce
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Minced fresh parsley1 Teaspoon
 Salt1⁄8 Teaspoon
 Dill weed1 Teaspoon (Or To Taste)
 Onion salt To Taste
 Garlic salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3191 Calories from Fat 1427

% Daily Value*

Total Fat 162 g248.8%

Saturated Fat 69.5 g347.7%

Trans Fat 0 g

Cholesterol 1173.8 mg391.3%

Sodium 4380.1 mg182.5%

Total Carbohydrates 314 g104.6%

Dietary Fiber 11 g43.9%

Sugars 20.4 g

Protein 118 g236.2%

Vitamin A 88.3% Vitamin C 15.3%

Calcium 170.1% Iron 143.1%

*Based on a 2000 Calorie diet

Directions

Prepare Cheese Filling; set aside.
Place flour in a large bowl.
Make a well in the center.
Pour milk, water, egg and salt into the well.
With a fork, beat milk mixture in the well about 15 strokes.
Stir in flour to form a rough looking ball of dough.
Place on a lightly floured surface.
Knead until dough is smooth and elastic, 10 minutes.
Divide dough into 3 equal balls.
Place balls in a plastic bag to prevent drying.
Let rest 10 minutes.
Remove 1 ball of dough from bag; divide into 2 equal size pieces.
Roll the pieces into two 13" x 5" rectangles, 1/8 inch thick.
On 1 of the rectangles, place Cheese Filling by rounded teaspoonfuls in 2 rows of 6 mounds each.
Mounds should be about 2 inches apart.
Cover with the second pasta rectangle.
Use your fingers to press around each mound of filling.
With a pastry cutter, cut between the mounds to make 12 squares.
If using a knife to cut between the squares, press with a fork to seal edges after cutting.
Repeat dividing, rolling and filling with remaining 2 balls of dough.
If using a ravioli form, place 1 pasta rectangle over the indented tray.
Place plastic insert onto dough to make indentations.
Remove insert.
Place about 1 rounded teaspoon filling into each indentation.
Place another pasta rectangle over the top.
With a rolling pin, roll firmly back and forth over fluted edges on the indented tray to trim off excess dough and cut into squares.
Remove individual squares from tray, checking edges for poor seal.
Repeat with remaining 2 rolls of pasta dough.
Place cut combos on a lightly floured cloth towel to dry, about 1 hour.
In a deep pot, heat oil to 375°F (190°C).
At this temperature, a 1 inch cube of bread will turn golden brown in 40 seconds.
Deep fry combos until golden, 30 seconds.
Drain on paper towels.
Serve hot.
Cheese Filling: In a large bowl, beat cream cheese until light and fluffy.
Add eggs, ricotta cheese and feta cheese; mix thoroughly.
Blend in remaining ingredients.
Variation: Photo on cover.
Cheese-Stuffed Shells: Prepare Cheese Filling as above, and Classic Tomato Sauce, page 138.
Cook jumbo pasta shells in boiling salted water 9 minutes; drain in a colander.
Preheat oven to 350F (175C).
Spread some sauce over bottom of a baking dish.
Spoon filling into shells and place in baking dish.
Pour sauce over shells.
Bake 30 minutes.
Sprinkle with additional Parmesan cheese before serving.
Makes filling and sauce for 40 shells.
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