Homemade Ravioli
Pasta dough
• 3 large eggs
• 6 egg yolks
• 3 cups flour
• A pinch of salt
Ravioli filling
• 1 (16-ounce) container ricotta
• 1 cup grated Parmesan
• 1 cup shredded mozzarella
• 1 tablespoon dried or fresh chopped parsley
• 1 egg
Make the pasta dough:
Combine the ingredients in a food processor or mixer with a dough hook. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of olive oil.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
Make the ravioli filling
Put the cheeses and parsley a blender and pulse. Add the egg and pulse until incorporated.
Make the ravioli
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg yolk around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking. Keep all ravioli and unused dough chilled to prevent it from becoming dry or sticky.
Cooking the ravioli
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with your favorite sauce . Serve immediately.
This ravioli also freezes very well. Arrange ravioli in layers separated by parchment on a parchment lined baking sheet and place in the freezer until frozen through. Remove and place into freezer bags and put back into the freezer for future meals.
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Women who behave themselves rarely make history.
My Give-A-Damn's Busted.
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My Give-A-Damn's Busted.
http://www.thewufs.com/2003venture/motortrike.htm
