Cheese Ravioli
Joann maggio
Whether you like meat or cheese ravioli, there is always an abundance at Christmas dinner.
ingredients
Cheese filling- 2 pounds ricotta, drained and squeezed dry
- 2 egg yolks
- 1/4 cup chopped fresh parsley
- 4 T grated cheese
- 1 cup shredded mozzarella
- 1/4 tsp nutmeg
- salt and pepper to taste
- 3 1/2 cups flour
- 1/2 tsp salt
- 1-2 T water
- 4 eggs (7/8 cup)
directions
- 1
Mix all filling ingredients until it is like a creamy custard.
- 2
Dough preparation: Mix ingredients with flat blade for 30 seconds on Speed 2 in the mixer. Change to dough blade and mix on Speed 2 for 2 minutes. Hand knead for 2 minutes and let rest for 20 minutes with a wet paper towel over it. Use in the pasta machine.
- 3
Roll out strips and make 2T mounds of cheese about 2 inches apart. Cover with another dough strip and cut and crimp to form ravioli. Let air dry for at least 1 hour.
- 4
These can be boiled fresh or frozen for later use.
Source: Nana
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