Authentic Italian Cheese Ravioli
Cheese ravioli are surprisingly easy to make with no special equipment, if you have a good recipe.
Another wonderful JAP member asked me to share a few, so I'll start with this one, which is the recipe most often used in Italian restaurants in the area. I'll slowly add more.
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- 3 c
- 2 large
- 2 tsp
- vegetable or olive oil
- 3/4 c
- warm water
- 1/2 tsp
- 1 lb
- provolone or mozzarella cheese, grated or shredded
- 15 oz
- ricotta cheese
- 8 oz
- shredded parmesan cheese (not in the green can)
- 4 large
- well-beaten eggs
- 1/2 tsp
- black pepper
- parsley flakes, fresh or dried
CHEESE RAVIOLI FILLING
1DOUGH: Mix together dough ingredients and knead for 10 minutes on a floured surface. Place in a plastic bag and refrigerate for 2 hours or overnight.
2CHEESE FILLING: Mix all ingredients together.
3TO ASSEMBLE: Roll dough on a well floured surface as you would for a pie crust, forming a large rectangle. Cut rectangle in half, forming 2 equal pieces. Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Place second piece of dough on top. Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking. Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.
4Place on a floured cookie sheet (or parchment lined) and let dry for 5-10 minutes. Drop into boiling, salted water until they rise for al dente, or until desired doneness. Top with your favorite sauce or a simple garlic/olive oil blend topped with freshly grated pepper and Parmesan shreds.