1175 - Easy Homemade Cheese Ravioli #
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
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1175 - Easy Homemade Cheese Ravioli #
(by Shirley McNevich)
1 beaten egg
8oz. good quality ricotta cheese
1 tsp. (or more) parsley flakes
1/2 tsp. salt for dough; 1 tsp. salt for cooking
1 cup flour
water (about 1/4 cup)
your favorite pasta sauce
Open the ricotta cheese container--add the parsley flakes, stir it, and put it
back in the refrigerator. In a bowl add flour, beaten egg, salt, and about 1/8
cup water--mix with your hands until it forms dough. If too dry, add a little
more water and remix. Once you have a good dough ball, place the dough in
a bowl covered with Saran Wrap and set it aside for half an hour. After the
half hour is up, flour your counter, put the dough in the flour, flour the top of
the dough and use a rolling pin to roll out the dough (very thin). Use a knife
or a pastry cutter to cut the dough into 2", 3' or 4" squares. Place one dough
piece on the counter, put 1 tsp. of ricotta cheese mixture on the dough, and
cover with a second dough piece. Use a fork to press and seal all four sides
of the ravioli together (if you have trouble with the ravioli staying together,
spray a little Pam on your finger and spread the Pam on the edges of the first
piece of dough before putting the second piece on top and sealing it with the
fork tongs). In a large pot of boiling water, add 1 tsp. salt--stir. Carefully drop
the ravioli into the boiling water one at a time--cook until the ravioli float to the
top of the water (this means they are done). Carefully drain the ravioli--do
NOT rinse--add ravioli to a serving plate and top with your favorite pasta
sauce (heated).
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