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Cheese Ravioli |
I really enjoyed making these Cheese Ravioli with my daughter a couple of days ago. I started making them and in the process, I thought about how I had been wanting to make a video for my blog. So I asked my daughter if she wanted to help me. She sweetly agreed and now I have my first video recipe. Thank you so much sweetheart! Mommy loves you!
I had invited my friend Ange (you will remember her from the
Honey Vanilla Cupcakes post and the
Thought I Made the Best Lasagna post) to join us but I asked her a little last minute and she could not make it. I promised to save her some and luckily she got to try about three of them ;-)!
Cheese Ravioli
Ingredients
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For the
Dough:
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1 Cup
Semolina Flour
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1 Cup
All-Purpose Flour
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1
Egg
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1/2 Cup
Cold Water
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For the
Tomato Sauce:
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1 Small
Onion, Chopped
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4 Cloves
Garlic, Smashed
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3 Tablespoons
Olive Oil
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15 Ounces
Crushed Tomatoes
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1 Teaspoon
Salt
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1 Teaspoon
Italian Seasoning & Pinch of Sugar
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For the
Cheese Filling:
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15 Ounces
Ricotta Cheese
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2 Cups
Shredded Five-Cheese Italian Blend
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1
Egg
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1 Teaspoon
Dried Parsley
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1/2 Teaspoon
Salt
Cooking Directions
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Mix the Semolina, flour, egg yolk and water until you have a firm ball.
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Let rest about 30 minutes or while you prepare your filling.
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Separate the dough into 4 pieces and repeat the following process for each piece.
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Start by feeding the dough through on the highest setting of your pasta dough machine. It should be on number 7.
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Repeat this 4-5 times.
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Fold the dough into the center by thirds and feed through the pasta machine again.
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Repeat one time on each step from 6 down to 4.
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Fold the dough in half to gauge the placement of the cheese filling for the raviolis.
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Then gently fold down the top layer at the top of the bottom layer.
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Place the cheese mixture at even intervals along the top of the bottom piece of dough.
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Brush or dab water between the drops of cheese mixture so that the top layer will adhere to the bottom layer.
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Press down and then cut between each ravioli.
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Seal the edges with a fork.
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Place the ravioli on a floured surface until ready to cook.
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Bring salted water to boil in large stockpot for cooking the ravioli.
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In the meantime, saute the onion and garlic in the olive oil.
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Add the crushed tomatoes, salt and sugar.
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Simmer for 30 minutes.
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Boil the ravioli for 3-4 minutes until al dente and drain.
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Top with Tomato sauce.
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Top with freshly grated Parmesan Cheese.