Ravioli




A staple in Italian cooking is the ravioli and depending on the filling it can be a meal into itself. This is a plain version of the cheese ravioli. Very easy to make and easy to store for future use.

Dough

Recipe and Steps HERE 

(Prep Time 20 minutes active 10 minutes inactive)

Filling

3 Cups of Mozzarella Cheese

2 Cups of Ricotta cheese

2 Cups of Grated Cheese

2 Eggs

1 Teaspoon of Salt

2 Teaspoons of Pepper

(Prep Time 5 minutes)

Ravioli Start to Finish

(30-40 minutes) 

Using your food processor and pulse the Mozzarella Cheese

Once the Cheese is to a very fine consistency pour in bowl

Add two Eggs

Add Ricotta Cheese

Add Grated Cheese

Pour Salt and Pepper

With a wooden spoon or by hand mix filling thoroughly

Get your pasta station ready(for dough recipe see blog)

After letting your dough "Dry" somewhat

Flour your ravioli sheet

Make dough to desired thickness and place over sheet. Fill in each pocket with filling making sure not to over fill them. Dip your finger with warm water outline the seams this will help the dough stick to each other.

Fold over other side of dough and press down with rolling pin. Making sure to put added pressure to the seams



Take a cooking sheet and line with aluminum and place the ravioli making sure you do not have the ravioli overlap as they will stick



From this point you can either boil them and enjoy them as is or freeze them for a later date. If you choose to freeze them take the lined cooking sheet and place in the freezer for 24 hours. At such time pull the aluminum off the sheet and the ravioli will separate from the aluminum.

Bag them and date them to boil at any later time.

(Rule of thumb you can put them to boil right from the freezer just add 10 more minutes to the boiling time)

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo