Cheese Ravioli

May 11, 2013

 

Cheese Ravioli
Cheese Ravioli

I really enjoyed making these Cheese Ravioli with my daughter a couple of days ago. I started making them and in the process, I thought about how I had been wanting to make a video for my blog. So I asked my daughter if she wanted to help me. She sweetly agreed and now I have my first video recipe.   Thank you so much sweetheart! Mommy loves you!


I had invited my friend Ange (you will remember her from the Honey Vanilla Cupcakes post and the Thought I Made the Best Lasagna post) to join us but I asked her a little last minute and she could not make it. I promised to save her some and luckily she got to try about three of them ;-)!

Cheese Ravioli
 
Cheese Ravioli
Author:
Recipe type: Main Dish
Cuisine: Italian
Ingredients
  • For the Dough:
  • 1 Cup Semolina Flour
  • 1 Cup All-Purpose Flour
  • 1 Egg
  • ½ Cup Cold Water
  • For the Tomato Sauce:
  • 1 Small Onion, Chopped
  • 4 Cloves Garlic, Smashed
  • 3 Tablespoons Olive Oil
  • 15 Ounces Crushed Tomatoes
  • 1 Teaspoon Salt
  • 1 Teaspoon Italian Seasoning & Pinch of Sugar
  • For the Cheese Filling:
  • 15 Ounces Ricotta Cheese
  • 2 Cups Shredded Five-Cheese Italian Blend
  • 1 Egg
  • 1 Teaspoon Dried Parsley
  • ½ Teaspoon Salt
Instructions
  1. Mix the Semolina, flour, egg yolk and water until you have a firm ball.
  2. Let rest about 30 minutes or while you prepare your filling.
  3. Separate the dough into 4 pieces and repeat the following process for each piece.
  4. Start by feeding the dough through on the highest setting of your pasta dough machine. It should be on number 7.
  5. Repeat this 4-5 times.
  6. Fold the dough into the center by thirds and feed through the pasta machine again.
  7. Repeat one time on each step from 6 down to 4.
  8. Fold the dough in half to gauge the placement of the cheese filling for the raviolis.
  9. Then gently fold down the top layer at the top of the bottom layer.
  10. Place the cheese mixture at even intervals along the top of the bottom piece of dough.
  11. Brush or dab water between the drops of cheese mixture so that the top layer will adhere to the bottom layer.
  12. Press down and then cut between each ravioli.
  13. Seal the edges with a fork.
  14. Place the ravioli on a floured surface until ready to cook.
  15. Bring salted water to boil in large stockpot for cooking the ravioli.
  16. In the meantime, saute the onion and garlic in the olive oil.
  17. Add the crushed tomatoes, salt and sugar.
  18. Simmer for 30 minutes.
  19. Boil the ravioli for 3-4 minutes until al dente and drain.
  20. Top with Tomato sauce.
  21. Top with freshly grated Parmesan Cheese.
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