Cheese Ravioli are a staple in many homes. This version - heady with garlic and parsley, is easy to make, and it freezes beautifully.
1 recipe Basic Pasta for Stuffed Pastas
1 large container whole milk ricotta (32 oz)
4 oz parmesean cheese
4 oz mozzarella, asiago, or provolone cheese, grated
4 eggs
1 tsp salt
1/4 tsp pepper
2 tbsp parsley
2 inch cookie cutter
water or egg white for sealing
Instructions
Mix all filling ingredients together and allow to sit for at least 20 minutes, to allow flavors to meld.
To make the ravioli:
Split the pasta in half, and roll out one half at a time. Place the
dough on a floured surface (I like to use a silpat) and sprinkle
generously with flour.
Roll out until the dough is 1/8-1/4 inch thick.
Using the cookie cutter, cut circles out of the dough. Stack them to
the side, and continue to roll and cut circles until all dough is used.
Alternatively, roll dough out to 1/8-1/4 inch thick. Lightly fold dough over to create a center crease. On one half of the dough, evenly spaced, place 1 tsp to 1 tbsp filling in regular intervals. Lightly moisten the dough between the filing with water or egg white. Fold the dough over and press lightly to seal around the pockets of filling to seal.
Gather and reroll the scraps, continuing to mark and fill
the dough as instructed. Set aside to dry while you make the second
half of the pasta.
Boil
fresh, salted water for the pasta (about a gallon for each two dozen).
Boil the pasta for 2-4 minutes, or until the ravioli float.
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