authentic italian cheese ravioli

Name: Authentic Italian Cheese Ravioli
Prep time: 30 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: ## RAVIOLI DOUGH; 3 cup(s) flour; 2 large eggs; 2 teaspoon(s) vegetable or olive oil; 3/4 cup(s) warm water; 1/2 teaspoon(s) salt; ## CHEESE RAVIOLI FILLING; 1 pound(s) provolone or mozzarella cheese, grated or shredded; 15 ounce(s) ricotta cheese; 8 ounce(s) shredded parmesan cheese (not in the green can); 4 large well-beaten eggs; 1/2 teaspoon(s) black pepper; - parsley flakes, fresh or dried

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Not Far From Green Bay, WI

Updated on Sep 23, 2013

I live in a wonderful place... Italian immigrants to the west and Polish immigrants to the east. Many of my friends grandparents were born in Italy, and so I have collected many incredible recipes over the years. 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.

Rate

prep time 30 Min

cook time 10 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

RAVIOLI DOUGH
3 cups flour
2 large eggs
2 teaspoons vegetable or olive oil
3/4 cup warm water
1/2 teaspoon salt
CHEESE RAVIOLI FILLING
1 pound provolone or mozzarella cheese, grated or shredded
15 ounces ricotta cheese
8 ounces shredded parmesan cheese (not in the green can)
4 large well-beaten eggs
1/2 teaspoon black pepper
- parsley flakes, fresh or dried

How To Make authentic italian cheese ravioli

Step 1

DOUGH: 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.

Step 2

CHEESE FILLING: Mix all ingredients together.
Step 3

TO 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.
Step 4

Place 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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