Ravioli

By Taraespo

I used a little more than 1 batch of dough per filling recipe. Make 4 dough batches for 3 fillings and then I had some dough leftover which I made pasta with. Each recipe of filling makes about 48 raviolis. Next time I'll try all Italian sausage instead of a mix of sirloin and Italian sausage.

Ingredients

• CHEESE FILLING:
• RAVIOLI DOUGH
• 2 2 2 CUPS UNBLEACHED FLOUR
• 2 2 2 EGGS
• 1/4 1/4 1/4 CUP or so of WATER (just until the dough comes together)
• 1/4 1/4 1/4 TEASPOON SALT
• 2 2 2 TEASPOON OLIVE OIL
• 1 1 1 LB. RICOTTA
• 2 2 2 EGGS
• SALT AND PEPPER
• FRESH CHOPPED PARSLEY
• 1/2 1/2 1/2 CUP GRATED ROMANO OR GRATED PARMESAN
• MIX WELL
• MEAT FILLING:
• 1/2 1/2 1/2 1/2 OF LEAN GROUND SIRLOIN AND 1/2 LB ITALIAN SAUSAGE. COOK IT WITH 1/2 OF ONION CHOPPED FINELY, PLUS TWO MINCED GARLIC CLOVES, BREAK UP WHILE COOKING AND THEN DRAIN IN A STRAINER.
• 1/2 1/2 TO CUP GRATED CHEESE OR TO TASTE
• SALT AND PEPPER
• TO LIKE TO PULSE THE MEAT MIXTURE IN A FOOD PROCESSOR SO IT’S SMOOTHER AND NOT SO LUMPY, IT MAKES IT MORE UNIFORM WHEN STUFFING THE FORMS.
• OPTIONAL MEAT FILLING:
• 3 3 1 TO PARTS OF GROUND BEEF, GROUND PORK AND GROUND CHCKEN EQUALING 1 POUND TOTAL WITH SAME AS ABOVE AND ADDING SOME LEMON ZEST. YOU WOULD STILL BROWN IT WITH THE ONION, ADD CHEESE AND SPINACH AND PULSE IN FOOD A PROCESSOR TO GET RID OF ANY BIG LUMPS.

Preparation

Step 1

MAKE DOUGH WITH A FOOD PROCESSOR; USING THE STEEL BLADE, PLACE FLOUR, EGGS, SALT AND OLIVE OIL INTO THE BOWL, RUN FOR ABOUT 30 SECONDS, THEN ADD WATER DOWN THE TUBE. LET IT RUN UNTIL IT FORMS A BALL. IF IT FEELS TOO WET AND STICKY ADD A TINY BIT MORE FLOUR OR TOO DRY, ADD A TINY BIT MORE WATER, AND LET IT RUN. REMOVE THE DOUGH AND WRAP IN PLASTIC WRAP AND LET IT REST. MAKE ANOTHER BATCH, CONTINUE ON.

PUT THROUGH PASTA MACHINE AND ROLL IT THIN TO SETTING 6. FLOUR THE FORMS REALLY WELL. LAY BOTTOM LAYER OF DOUGH PUSHING INTO FORMS A LITTLE. FILL TO LEVEL AND THEN PUT ON TOP LAYER OF PASTA. PUSH DOWN GENTLY ALL OVER AND ROLL GENTLY WITH ROLLING PIN. FLIP OVER AND GENTLY RELEASE. USING RAVIOLI CUTTER, CUT ALL. IF YOU AREN'T USING RIGHT AWAY, LAYER ON PARCHMENT IN FREEZER FOR ABOUT 45-1 HOUR. THEN PACKAGE IN ZIPLOC.

COOKING:
SALT THE WATER GOOD, WHEN IT STARTS TO BOIL PLACE THE RAVIOLI IN, WHEN THEY FLOAT TO THE TOP COOK THEM FOR A FEW MINUTES MORE. TEST THEM TO MAKE SURE THE EDGES ARE FORK TENDER. REMOVE THEM GENTLY OUT OF THE WATER WITH A SPIDER, NEVER THROW THEM INTO A STRAINER, TAP THE SPIDER ON A PAPER TOWEL SO WATER DRAINS THEN PLACE ONTO A PLATTER OR BOWL AND ADD SAUCE.