Ravioli with ricotta filling
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Ravioli with ricotta filling
  Ravioli    Italian    Pasta    Fillings  
Last updated 6/12/2012 1:19:57 AM. Recipe ID 51487. Report a problem with this recipe.
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      Title: Ravioli with ricotta filling
 Categories: Italian, Cheese/eggs, Pasta
      Yield: 36 Servings
 
MMMMM---------------------BASIC PASTA DOUGH--------------------------
      4 c  Sifted flour
    1/2 ts Salt
      4    Eggs
      6 tb Very cold water

MMMMM----------------------RICOTTA FILLING---------------------------
      3 c  Ricotta cheese (about
           1 1/2 lbs)
      2    Eggs, well beaten
      1 tb Parmesan cheese
    3/4 ts Salt
    1/4 ts Pepper
  1 1/2 tb Chopped parsley
 
  BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted
  flour and salt. Make a well in center of flour. Add eggs, one at a
  time, mixing slightly after each addition: Add gradually about: 6
  Tablespoons very cold water Mix well to make a stiff dough. Turn
  dough onto a lightly floured surface and knead for 3 to 5 minutes
  until smooth and elastic. (Use shorter time if you are using a pasta
  machine to roll the dough.) RICOTTA FILLING Combine in a large bowl
  all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly
  roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide
  strips. Use the strips immediately--do nt allow to dry. Place 2
  teaspoons of the filling 1 1/2 inches from the narrow end and in the
  center of the strip. Continue along the strip, placing the filling at
  about 3 1/2 inch intervals. Fold the strip in half lengthwise,
  covering the mounds of filling.  To seal, press the edges together
  with the tines of a fork. Press gently between the mounds to form
  rectangles about 3 1/2 inches long. Cut apart with a pastry cutter
  and press the cut edges with the tines of a fork to seal. COOKING In
  a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually
  add the ravioli (about one-half at a time). Boil rapidly, uncovered,
  about 20 minutes or until tender. Remove raviolis with a slotted
  spoon and drain.  Palce on a warmed platter and top with tomato
  sauce. Sprinkle with: grated Romano or Parmesan cheese Serve
  immediately.
  
  Makes about 3 dozen ravioli.
 




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Recipe ID 51487 (Apr 03, 2005)

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