This is the ravioli recipe we use to make raviolis, usually at Christmas and sometimes during the year.
Filling:
about 3/4 lb ground pork
2 pounds ricotta cheese
8 to 12 ounces mozarella
6 to 8 eggs
1 cup Parmesan or Romano grated cheese (or other grated cheese)
salt and pepper
Mix up filling ingredients, using 6 to 8 eggs, depending on consistency of ricotta. The filling should be thick and juicy but hold together.
Dough:
Beat 2 eggs in a big bowl. Add 1½ cups cold water; beat up well. Add a little salt and pepper. Then add enough flour to make a soft and pliable dough, about 5 to 6 cups of flour. Knead dough on board.
Use small amounts to roll out. (I like using the silicone mat, rolls out very nicely. Use a fair amount of flour on your rolling pin and mat so it doesn't stick.) Drop filling in teasponfuls on half of dough, then fold over and cut with small juice glass. Place on cookie sheet that is sprinkled with cornmeal or farina.
Cook in salted water with a little oil for about 10 to 15 minutes.
about 3/4 lb ground pork
2 pounds ricotta cheese
8 to 12 ounces mozarella
6 to 8 eggs
1 cup Parmesan or Romano grated cheese (or other grated cheese)
salt and pepper
Mix up filling ingredients, using 6 to 8 eggs, depending on consistency of ricotta. The filling should be thick and juicy but hold together.
Dough:
Beat 2 eggs in a big bowl. Add 1½ cups cold water; beat up well. Add a little salt and pepper. Then add enough flour to make a soft and pliable dough, about 5 to 6 cups of flour. Knead dough on board.
Use small amounts to roll out. (I like using the silicone mat, rolls out very nicely. Use a fair amount of flour on your rolling pin and mat so it doesn't stick.) Drop filling in teasponfuls on half of dough, then fold over and cut with small juice glass. Place on cookie sheet that is sprinkled with cornmeal or farina.
Cook in salted water with a little oil for about 10 to 15 minutes.
No comments:
Post a Comment