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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This takes a lot of time to make (especially if you're like me and have to roll out your dough the old fashioned way) but it is very rewarding. When rolling this dough out if you don't think you can get it any thinner just keep rolling for another 5 minutes :) I place wax paper over my dough when rolling it out so I can get rough with it without tearing the dough. Also I have cut out the ravioli and have let it sit for up to 1 hour before boiling, so this can be made somewhat in advance if you're having company over. Ingredients:
2 cups flour |
6 egg yolks |
1/4 teaspoon salt |
1/2 cup warm water |
1 lb ricotta cheese |
1 cup parmesan cheese, grated |
2 tablespoons garlic, grated (optional) |
Directions:
1. Mix together flour, yolks, and 3 tablespoons of water untill blended. Then turn out and knead together until a stiff dough is formed, adding a little more warm water if necessary. Knead until dough is smooth and elastic. Cover the dough and let rest for 15 minutes.
2. Divide dough in half and roll out as thin as possible.
3. In a bowl, mix the remaining egg yolks, ricotta, parmesan, and garlic until well blended. Place 1 teaspoonful of the mixture on the center of the dough; repeat, spacing teaspoonfuls 2 inches apart in each direction.
4. Roll out the 2nd portion of the dough and carefully position it as a top layer, brushing the outside edges lightly with water seal the layer.Press the 2 layers together around each mound of cheese mixture.
5. Cut into squares with a pastry wheel or sharp knife. Drop into to boiling salted water and simmer for 10 minutes. Drain well.
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