Monday, February 22, 2010
Homemade 3 Cheese Ravioli
I wish I had taken a picture of this one, but it's gone already.
recipe adapted from The French Laundry Cookbook
1 1/4 C. all purpose flour (maybe a little more if sticky)
6 large egg yolks
1 large egg
1 1/2 tsp. olive oil
1 TBSP milk.
make a well with the flour and throw the rest of the ingredients into the center, swish it around until all the flour is incorporated. It should not be sticky and should be a tiny bit flaky. Knead for 10 minutes. You can NOT over knead pasta dough, so don't be scared. getting sticky? throw some more flour on the board. When it's ready, you should be able to punch your finger in the dough and the dough will try to bounce back. Wrap in saran wrap and rest for 30 m. to 1 hour. (you can refrigerate overnight, but it will need to be at room temperature to roll)
run through your pasta machine. Don't have one? Get one HERE.
place 1 tsp. size fillings (recipe below) and put another sheet on top. boil for 5 minutes (or simmer) until pasta is cooked. Top with your favorite marinara.
should make about 35 ravioli's, depending on the size.
3 Cheese filling
recipe courtesy of me
1 C. mozzerella
1/2 C. shredded fresh parmesean
1/3 C. or more of mascarpone cheese
basil (fresh or dried)
mix together until it all sticks together
taste it to see if it's yummy. add seasonings to taste.