Recipe

Italian Style Ravioli Recipe

	Babydumpling / All my dishes 2 years, 2 months ago This one took me a bit to conquer. I did decide, once I tasted it , that it was a good thing I kept on keeping on til it was done. It's a very long recipe and really time consuming. If you find you have time, them whip it up once.It's a "multiple choice" recipe.... More Prep:70m Cook:45m Servings:8	Babydumplin
	ravioli

Does this look good? Yeah! / Nope

Fans

chef2

lasaf

angelinaw

tuilelaith

Ingredients

Step # 1

THE DOUGH

3 1/2 c. sifted all-purpose flour

3 egg yolks

1 1/2 tsp. salt

2/3 c. water

Meat or cheese filling (recipe to follow for both)

6 qt. chicken or beef bouillon or water

Tomato Sauce (recipe to follow)

1 c. grated Parmesan cheese

Step # 2a

MEAT FILLING

2/3 c. ground cooked ham or prosciutto

1 c. ground cooked chicken breast

1 c. ground beef

2 egg yolks

1 1/2 tsp. salt

1 T. extra virgin olive oil

1 T. grated Parmesan cheese

Salt & Pepper

Step # 2b

CHEESE FILLING

3/4 lb. ricotta cheese

1 T. chopped parsley

2 T. grated Ramona cheese

1 egg yolk, beaten

salt to taste

Step # 3

TOMATO SAUCE

1 can (6oz) tomato paste

1 1/2 c. water

2 cans (14.5 oz each) diced tomatoes

1/4 c. extra virgin olive oil

1 garlic clove

1/4 c. butter or margarine

1/4 tsp.dried basil

1/4 tsp. crushed red pepper

salt and pepper to taste

Directions

Put flour on a pastry board or in a bowl

Make a "well" in the center

Put egg yolks, salt and water into center of the flour

Stir carefully with a fork until liquid is mixed into flour, forming a soft dough

Knead dough on board until all flour is incorporated

Continue to knead in small amounts of additional flour until dough becomes smooth and elastic, about 10 minutes

Cover dough with a bowl and let rest for 30 minutes

Cut dough into 4 lumps and roll out each lump on a lightly floured board

Make each rolled out lump of equal size to the other

Cover rolled sheets of dough with a damp towel to prevent drying while rolling out the rest

Brush 2 of the sheets lightly with water

On the 2 brushed sheets, put small balls of filling about 1 1/2 inches apart

Cover filled sheets with the 2 remaining sheets, pushing the dough tightly around each ball of filling

Cut into 2 inch squares

Place ravioli on a lightly floured towel

Sprinkle lightly with flour and let stand 30 minutes

Cook ravioli in boiling water or bouillon for 7 - 10 minutes

Remove with slotted spoon

Place a layer of ravioli into a serving bowl

Spoon some Tomato Sauce over ravioli and sprinkle with Parmesan cheese

Continue layering until bowl is full

Step # 2a Meat Filling Directions

Combine all ingredients and blend well into a smooth paste

Shape mixture into small balls the size of a large olive

Step # 2b Cheese Filling Directions

Combine all ingredients and put small spoonfuls on dough

Step # 3 Tomato Sauce Directions

Blend tomato paste with water.

Add tomatoes, oil and garlic

Simmer for 25 minutes, or until sauce has reduced by 1/3, stirring occasionally

Remove garlic and give mixture a whirl in the blender

Add remaining ingredients, season with salt and pepper

Continue simmering until sauce reduces by 1/2

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Comments

flavorsofitaly 2 years, 2 months ago said:
You are so right, a true 'from scratch' ravioli recipe takes some time and practice! Getting the dough just right can take some time, but when you succeed, it's worth the effort. I've never tried adding prosciutto and chicken, but I will now! Thanks for the new idea.

chef2 1 year, 7 months ago said:
I gave you a 5 star for this recipe wonderful

lasaf 1 year, 2 months ago said:
I might attempt to make this. No pasta machine needed. Just me and my rolling pin. L.

angelinaw 1 year, 2 months ago said:
I agree that I will attempt this when I am feeling brave and I can't go outside to play (Hey that time of year is coming up). Can you make them ahead of time (the raviolis) and freeze them? That way I could make a big batch.

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