One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.
Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad. So with no further ado, here we go.
Auntie’s Cheese Raviolis
3 1/2-4 C. All Purpose Flour (or Semolina)
1 1/2 tsp. Table Salt
4 large Eggs, beaten
1 Tbsp. Olive Oil
1 Tbsp. Water
1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )
1 C. Parmesan Cheese, grated (buy the best quality you can find)
1/4 C. Flat Leaf Italian Parsley, chopped
Salt & Pepper to taste
Now, let’s get to it.
For the dough:
In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch. Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.
For the filling:
Combine all ingredients in a medium sized bowl. Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis). Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.
Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out. Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment. Set aside and repeat a second sheet. Using a Ravioli Mold makes life easy. Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water. Place the second sheet over the top, starting from on end and gently pressing out any air. With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.
I get anywhere from 6 to 7 dozen Raviolis with this recipe. Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.
Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir. Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.
Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired. I have a hard time with that, they wind up exploding in the boiling process, not good eats.
I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!!
*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like. I do this with the leftover scrapes of from the Raviolis. I gather them all up into a ball, sheet it out and cut as desired. I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit. You can freeze the fresh pasta for next Sunday’s Supper.