Great Nanas Ravioli Recipes

GREAT NANA'S RAVIOLI

Great Nana's Ravioli image

This recipe comes from my daughter's Italian Great-Grandmother, who got it from her mother-in-law. This makes lots of filling, I had enough for 2 batches of dough.

Provided by HeatherFeather

Categories Cheese

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups semolina flour
1 large egg, beaten
1/2 cup cold water
salt, to taste
1 (16 ounce) container ricotta cheese, drained
1/2 cup parmesan cheese, grated
4 large eggs, beaten
2 tablespoons fresh parsley, chopped, to taste

Steps:

Put flour and salt (a pinch or so to taste)in bowl and make a well.
Add beaten eggs to the well, along with the water, mixing in a circular motion to slowly combine the wet and dry ingredients together.
Once the mixture is combined, plop it onto a very lightly floured board and knead briefly to make a ball - but do not overwork the dough.
Run through a pasta maker, making flat sheets.
Combine filling ingredients.
Set out one sheet of pasta dough and place small amounts of filling at even intervals, leaving gaps between each, in straight lines across the dough.
Place another layer of dough on top.
Using a ruffled edge pastry cutter, cut the dough into long rectangles, and then into individual squares, sealing each filling blob inside a square pocket of dough.
Bring a large pot of water to boil, adding a hearty handful of sea salt to the water once it has come to a boil. Add the ravioli and cook about 4-5 minutes, or until they are floating and cooked to your liking.
Serve topped with your favorite sauce.

Nutrition Facts : Calories 802.8, Fat 26.4, SaturatedFat 14.1, Cholesterol 335.6, Sodium 380.7, Carbohydrate 95.9, Fiber 5, Sugar 0.9, Protein 41.9

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