Try this Ravioli Dough Recipe recipe, or contribute your own.
Suggest a better descriptionFor the pasta dough, add 8 egg yolks and 2 whole egg to a blender with the semolina and flour. Gradually pulse the mixture until it forms a smooth, firm dough ball that is slightly sticky to the touch. If the dough is a little bit wet, add a little more flour if its a little dry a tad more water.
Split the dough into 2 portions, wrap in cling film and store in the fridge to chill
Remove the pasta from the fridge at least 1 hour before rolling out. Use a pasta machine to roll the pasta out as thinly as possible, ensuring the sheet is no larger than 12cm x 60 cm in size
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 683 | ||
Calories from Fat: 374 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.6g | 55 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 17.9g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 1889.7mg | 581 % | |
Sodium 136.2mg | 5 % | |
Potassium 308.4mg | 8 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 39.7g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 683
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