C T's Cheese Ravioli Recipe

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Ingredients:

Serving

3 1/2 cups all-purpose flour
1/2 tsp salt
3 eggs, beaten
2 1/2 tbsp olive oil
1/2 cup water , lukewarm
1 lb ricotta cheese
2 eggs, beaten
1/4 tsp salt
1/8 tsp ground black pepper
2 tbsp dry parsley flakes
1/4 cup plain breadcrumbs
1/4 cup romano cheese

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	220.13 Kcal (922 kJ)
Calories from fat	82.24 Kcal
		% Daily Value*
Total Fat	9.14g	14%
Cholesterol	74.08mg	25%
Sodium	219.02mg	9%
Potassium	92.6mg	2%
Total Carbs	24.21g	8%
Sugars	0.13g	1%
Dietary Fiber	0.98g	4%
Protein	9.55g	19%
Vitamin C	0.3mg	0%
Iron	0.7mg	4%
Calcium	121.9mg	12%

Amount Per 100 g
Calories	237.42 Kcal (994 kJ)
Calories from fat	88.69 Kcal
		% Daily Value*
Total Fat	9.85g	14%
Cholesterol	79.9mg	25%
Sodium	236.22mg	9%
Potassium	99.87mg	2%
Total Carbs	26.11g	8%
Sugars	0.14g	1%
Dietary Fiber	1.05g	4%
Protein	10.3g	19%
Vitamin C	0.3mg	0%
Iron	0.8mg	4%
Calcium	131.4mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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