Top-ranked recipe named "Ravioli (by Carmela "Cee" Stanco)"
from my dear Aunt
"Amazing! We used different fillings though: plain spicy Italian sausage, ricotta and oregano, mixed Italian sausage and cheese, and chopped spinach and ricotta. The four mixed on a plate with spicy basil tomato sauce was AMAZING!"- aChop
* Sift flour and salt together. Place in bowl and form a well in the center. Drop eggs in the well and blend with a fork, gradually adding enough warm water to form a stiff dough.
* Knead until smooth, cover and let stand 15 minutes. Cut dough in half and roll on floured board into two thin sheets.
* Combine Ricotta, parmesan cheese, salt and pepper and blend well.
* Drop teaspoons of filling, about 1 1/2 inches apart, on one sheet of dough and cover with the second sheet.
* With fingertips, gently press together around each dab of filling.
* Cut into squares with a pastry cutter, then seal each Ravioli by pressing the sides with a fork.
* Allow Ravioli to dry one hour before cooking.
marie0717 4 months ago
dragoncreeper 4 months agoI have, now, made this several times with different fillings! I love it! Thanks!
Fbfrothkopf 1 year agoDelicious. I used my pasta roller machine, 5 turns through. After that the sheets were too thin to hold the filling. Added chopped greens and herbs and garlic and oil to filling mix. Yum.
MegaMom418 2 years agoAnswer to the previous comment... You boil it.
tazmaniancutie91 2 years agoDo you baked or fry this?
jamesledger 2 years agoAwsome we all love it
aChop 3 years agoAmazing! We used different fillings though: plain spicy Italian sausage, ricotta and oregano, mixed Italian sausage and cheese, and chopped spinach and ricotta. The four mixed on a plate with spicy basil tomato sauce was AMAZING!
kneeddough 4 years ago
sgrishka 5 years agoA wonderful ravioli recipe that was well worth the effort! For the best results, I used very fresh, high quality eggs. I ended up using 3 extra-large eggs for the pasta dough. To help insure a good seal, I made an eggwash from 1 egg mixed with 1 teaspoon water, which I brushed around the filling prior to covering with the second sheet of dough. We cooked the ravioli, in batches, in a large pot of mildly boiling salted water until they floated to the surface. We enjoyed the ravioli served with a Tomato Basil & Cream Sauce...the goodness of tomatoes, spiced with basil and herbs, and with just a hint of cream to give it a smooth texture, the sauce was a perfect accompaniment.
mstanco 7 years ago[I posted this recipe.]