The Story
Forgive me, I’ve been holding out on you. I never meant to. How could I not have shared my momma’s recipe for homemade Cheese Ravioli with you sooner?
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| Servings | 4-6 Servings |
Ingredients
For the Ricotta Filling
- 2 lbs whole milk ricotta
- 2 large eggs
- ½ cup grated Parmesan cheese (fresh)
- 1 tbsp parsley (fresh, finely chopped)
- ½ tsp grated nutmeg (fresh)
- 1 tsp salt
- ½ tsp white pepper
Ingredients For the Ricotta Filling
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Instructions
- In a bowl, combine flour, water, egg, oil, and salt. Mix until dough forms a ball. Dust surface with flour and knead for 3-4 minutes, until smooth. Cut into 4 pieces. Cover dough with a towel. Roll dough to ⅛" thickness (if using a Pasta Machine, flatten each piece enough to put through machine on widest setting, then run through medium and narrow roller settings to achieve ⅛" thickness). Dough should be about 12-16 inches long and about 5 inches wide. Lay dough flat on floured surface. On the lower part of the dough, place well-rounded teaspoons of filling, about 2 inches apart. From the top, fold dough over and cover filling. With the edge of your palms, press each filling (see filling directions below) into a square form. Press firmly at the base to a seal tightly. Repeat process until dough and filling are all used. With a ravioli cutter, cut into 2" squares, making sure each pocket is sealed. Lay on floured cookie sheet. Bring water, oil, and salt to a boil. Gently drop ravioli, one by one, into the water. Cook for about 6-10 minutes. Remove with a slotted spoon and place in serving platter or plates. Serve with your favorite sauce.
For the Filling
- Mix all ingredients together. Prepare pasta dough as directed and follow ravioli making procedure.
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