Ravioli Recipe
This Ravioli tastes yummy ! This cheese filling with irresistible seasonings makes this pasta a favorite meal ! Try this Ravioli and let me know if you like it !
Ingredients
| Tomato meat sauce | 1 Cup (16 tbs) | |
| Ricotta | 3 Cup (48 tbs) | |
| Chopped parsley | 1 1⁄2 Tablespoon | |
| Eggs | 2 , well beaten | |
| Grated parmesan cheese | 1 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Basic noodle dough | 1 Cup (16 tbs) | |
| Water | 7 Quart | |
| Salt | 2 Tablespoon | |
| Grated parmesan cheese/Romano cheese | 1 Tablespoon |
Directions
1. Prepare Tomato Meat Sauce.
2. Mix ricotta, parsley, eggs, 1 tablespoon grated Parmesan, 3/4 teaspoon salt, and pepper.
3. Prepare noodle dough. Divide dough in fourths. Lightly roll each fourth 1/8 inch thick to form a rectangle. Cut dough lengthwise with pastry cutter into strips 5 inches wide. Put 2 teaspoons filling 1 1/2 inches from narrow end in center of each strip. Continuing along strip, put 2 teaspoons filling at 3 1/2-inch intervals.
4. Fold each strip in half lengthwise, covering mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between mounds to form rectangles about 31/2 inches long. Cut apart with a pastry cutter and press cut edges of rectangles with tines of fork to seal.
5. Bring water to boiling in a large saucepot. Add 2 tablespoons salt. Add ravioli gradually; cook about half of ravioli atone time. Boil, uncovered, about 20 minutes, or until tender. Remove with slotted spoon and drain. Put on a warm platter and top with Tomato Meat Sauce. Sprinkle with grated cheese.
2. Mix ricotta, parsley, eggs, 1 tablespoon grated Parmesan, 3/4 teaspoon salt, and pepper.
3. Prepare noodle dough. Divide dough in fourths. Lightly roll each fourth 1/8 inch thick to form a rectangle. Cut dough lengthwise with pastry cutter into strips 5 inches wide. Put 2 teaspoons filling 1 1/2 inches from narrow end in center of each strip. Continuing along strip, put 2 teaspoons filling at 3 1/2-inch intervals.
4. Fold each strip in half lengthwise, covering mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between mounds to form rectangles about 31/2 inches long. Cut apart with a pastry cutter and press cut edges of rectangles with tines of fork to seal.
5. Bring water to boiling in a large saucepot. Add 2 tablespoons salt. Add ravioli gradually; cook about half of ravioli atone time. Boil, uncovered, about 20 minutes, or until tender. Remove with slotted spoon and drain. Put on a warm platter and top with Tomato Meat Sauce. Sprinkle with grated cheese.
Chef
