Ricotta Ravioli

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Filling:
250 ml (1 cup) ricotta cheese
75 ml (5 tbsp) Parmesan cheese, freshly grated
1 egg yolk
15 ml (1 tbsp) flat parsley, minced
Salt and freshly ground pepper, to taste
Dough:
450 g (1 lb) fresh pasta in wide strips

Directions

  1. In a bowl, combine all the ingredients for the filling.
  2. Cut the pasta into two strips, each 10 cm x 30 cm (4 in x 12 in).
  3. On one strip, place 5 ml (1 tsp) of the cheese mixture every 5 cm (2 in), creating two parallel rows.
  4. Brush the area around each bit of filling with a little room-temperature water.
  5. Cover with the other strip and press around the filling to eliminate air pockets and seal.
  6. With a fluted ravioli wheel or sharp knife, cut the dough into individual ravioli 5 cm (2 in) square.
  7. Repeat with remaining dough and filling.
  8. Drop the ravioli into a large pot of boiling salted water and cook until they rise to the top. Drain carefully and serve with your favourite sauce.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2605