Recipe

C T's Cheese Ravioli Recipe

Print Recipe

Ingredients

1/2 tsp salt .
For the dough .
2 1/2 tbsps olive oil .
1/4 tsp salt .
1/4 c plain breadcrumbs .
3 eggs, beaten .
2 tbsps dry parsley flakes .
1/4 c romano cheese .
1 lb ricotta cheese .
2 eggs, beaten .
3 1/2 c all-purpose flour .
For the filling .
1/2 c water, lukewarm .
1/8 tsp ground black pepper

Directions

Step #1 For the dough: Sift flour.
Step #2 Place into the bowl of a large capacity food processor/blender fitted with a mixing blade.
Step #3 Add remaining ingredients while blade is running.
Step #4 Run processor until dough forms a ball (2-3 mins), adding more flour if dough is sticky.
Step #5 (You could also use a bread machine for the kneading process only, or a dough mixer.
Step #6 ) Cover up & set aside 10-15 mins, while you mix the filling & prepare for assembly.
Step #7 For the filling: Mix all ingredients in a bowl until smooth.
Step #8 Using a pasta machine, process dough according to manufacturer's instructions, running dough through the widest setting 2-3 times, & proceeding through each setting through #6.
Step #9 Lightly dust with flour & layer between clean towels to prevent sticking & crusting.
Step #10 Brush off all flour before forming ravioli in batches.
Step #11 Using a ravioli attachment for your pasta machine or ravioli form, follow manufacturer's instructions for forming ravioli.
Step #12 Do not overfill -- a little filling may escape the pocket seal, & that's okay, but too much will weaken the seal & make a huge mess when you cook.
Step #13 As ravioli are formed, separate & let sit for 5-10 mins on a lightly floured plate or tray while you make more ravioli.
Step #14 Place ravioli in a single layer on a tray in the freezer to flash freeze for at least one hr, in multiple trays lined with parchment paper (a must so they don't stick), as you make more ravioli.
Step #15 As each tray-full is frozen, remove this from tray & place this into a large freezer bag.
Step #16 Do not vacuum seal.
Step #17 To cook, bring a large pot of water to mild boil.
Step #18 Place up to 10 ravioli in the water at a time, & stir very carefully.
Step #19 Ravioli are done when they float, in about 2-3 mins.
Step #20 Remove ravioli with a slotted spoon or spider web, & allow water to cling to them.
Step #21 Place in a bowl & cover with a towel to keep warm.
Step #22 Do not place this in the oven.
Step #23 Continue with batches of ravioli until the desired amount are cooked; keep in freezer until ready to cook.
Step #24 Drain ravioli & serve as soon as possible.
Step #25 If a ravioli pops while cooking, it will mess the water.
Step #26 After that batch is done cooking, empty the pot & clean it out, & start with clean water.
Step #27 If ravioli stick while cooking, do not try to separate, or they may tear open.
Step #28 Serve with a rich tomato sauce, or simple garlic olive oil, a cream sauce, if desired.
Step #29 Top with freshly grated Parmesan, if desired.
Enjoy the C T's Cheese Ravioli recipe

Viewing C T's Cheese Ravioli Receipe

C T's Cheese Ravioli Recipe

More Related Recipes

Related Categories

Related Tags