ravioli

i may have mentioned this before, but i think that italian food is my favorite type of food to consume and to make.  these suckers were time consuming to make, but definitely worth the effort. source also, as a side note, check the price of the cheese that you’re purchasing.  back in michigan, i used to purchase wedges of parmesan cheese.  i couldn’t find plain parmesan cheese at the store, so i went ahead and purchased the parmigiano-reggiano cheese that was called for.  it wasn’t until after i got back home and started cooking that i noticed the $11.89 price tag on the back of the cheese.  i just about fell over!  next time, i’ll have to shop around to find economical cheese.  it was really good cheese, though. 🙂

filling

• 1 1/4 c ricotta (i use part skim, it makes me feel better about consuming so many carbs.)
• 1 c grated parmigiano reggiano (or plain parmesan, whichever won’t break the bank)
• 1/3 c finely chopped parsley (or 1/2 tbsp italian seasoning)
• 1 egg yolk
• generous pinch of salt and several grinds of fresh pepper

egg wash

• 2 egg whites
• 2 tbsp water, combined well with a fork to fully emulsify

pasta dough

you can purchase pasta dough at the store, but being the cook that i am, i decided to make my own.  this was the most time consuming part of the whole meal.  having a pasta maker or a sweet attachment for your kitchenaid mixer (hint, tom!) would make this process go much more smoothly.  the pasta dough is very springy and takes a long time to roll out.  my non-stick rolling pin was pretty useful.

• 2 c all-purpose flour
• 3 large eggs
• 1 tsp water
• 1 tsp olive oil
• 1 tsp salt

1. place all ingredients into a food processor and combine until the mixture begins to form a ball.
2. remove from the food processor (be careful, it’s sharp! i learned the hard way.) and place on a floured work surface.  knead by hand, adding flour if necessary, until dough becomes smooth and elastic.
3. flatten the dough into a manageably-sized rectangle and roll out until it is 1/16″ thick.
4. make the filling in a large bowl.  combine all ingredients and taste test to make sure that the seasoning is right.  set aside until you’re ready to assemble.
5. cut your fresh pasta into strips of manageable size.  to make finished ravioli pieces that are each about 3 inches square, it’s best to make three at a time.  cut strips that are 9″ by 3″.
6. using a teaspoon, place heaping tsp of ricotta filling on  the strips, each about 3″ apart.  be consistent.
7. place another 9″ by 3″ strip of pasta dough on top of the one with the ricotta and using your fingers, gently press around all of the edges and in between the mounds of cheese filling.  carefully push excess air out of the pockets, but don’t push the filling out.  you do not want to tear the dough.
8. using the serrated edge of your ravioli cutter (i used a sharp knife), cut each pocket into it’s own separate parcel, trimming around each edge to fully seal it.
9. if you’re going to wait a while to cook ravioli, place on a cookie sheet lined with wax paper and cornmeal or flour.  i only lined my sheet with wax paper and learned the hard way again, that you need cornmeal or flour to keep your ravioli from sticking to the wax paper.  cover sheet with saran wrap and place in fridge.
10. when you’re ready to eat the ravioli, bring a large pot of salted water to a boil.
11. using a slotted spoon, place about 3-4 ravioli into the pot of water, cook for 3-4 min.  drain very carefully.
12. serve on a bed of your favorite tomato sauce.  i added 1 lb. ground italian sausage to my sauce.  grate cheese over top and serve.

enjoy!