- 2 3/4 cups of (all purpose) flour
- 3 eggs
- 1 tsp salt
- Make a mound of your flour into a deep well, high enough that when adding your eggs to the center of your well, your eggs will not run out. Add eggs to center of well and salt. Mix eggs and salt with a fork , and then slowly start incorporating flour. As soon as your egg mixture is no longer a liquid, form a dough it will be sticky. Scrap your work surface making to get all of your dough. If dough is too DRY add a few drops of cold water, it too WET add some flour. Knead your dough into a ball always knead with the ball of your hand , and push away from you and turning while you are kneading . Knead your dough for 10 minutes. If you are useing a pasta machine follow directions of your machine. The dough should be very smooth. Wrap in clear wrap for 15 minutes at room temperature. You can then roll out. Unwrap cut in half ,cover other half with remaing clear wrap. Roll out to 1/8 inch thick and then you can make your raviolis.
2 1/2 lbs. Ricotta, well drained
- 1 /2 cup grated Parmigiano Cheese
- 1 egg white
- 2 tsp freshly finely chopped parsley
- Salt and Black Pepper to taste
- Mix all ingredients in a large bowl to well blended. When making Ravioli as you can see here in my picture I used my Ravioli Form. After I make my ravioli I lay them out on top of a table with corn meal under them. There are many types of ravioli cutters you can buy now. They have Pasta ravioli wheels, ravioli forms, ravioli cookie cutters to name a few. You can fill your ravioli with vegetables, meats, even fish such as lobster, you decide it’s your meal ! To cook your ravioli place in boiling salted water until they float up or until your desired doneness.