From the kitchen of Stephanie Knewasser.   Make sure
you have hours to spend, as this process is rather time
consuming.  What I do with extra filling: combine it with
cooked ziti and spaghetti sauce.  Put it in an oven proof
dish.  Top with shredded mozzarella.  Bake covered @ 350
for 45 minutes or until warmed through.
Ravioli Filling:
1 c ricotta
1 Tbsp beaten egg
(use remainder for brushing dough)
1 Tbsp romano cheese
1 tsp sugar
Combine filling ingredients in a bowl.  Set aside.

Ravioli Dough:
1 1/2 c flour
1 Tbsp olive oil
2 eggs
You can mix the dough by hand, but I use a food
processor.
If it's too dry add a little water.
Once most of it is incorporated, knead on a lightly floured
surface.  Wrap in plastic wrap (or it will dry out) & set on
counter to rest for at least 30 minutes.

Working with a small chunk of dough at a time, roll dough
as thin as possible with a rolling pin.
Put a small spoonful (about a tsp) of filling for each ravioli.
Leave a space equivalent to 2 fingers between each dab
of fillling.  Brush
beaten egg around the filling (this will
help the dough seal). Fold/ place another sheet of dough
over filling.  Use fingers to seal, removing as much air as
possible. Cut into raviolis.  If there is excess pasta, simply
trim it & re-roll.

Place ravioli on cookie sheets lined with wax paper.
Bring a large pot of salted water to a boil.  Add ravioli.

Cook for 10 minutes.

The ravioli will begin to float.  I worry that the exposed
parts aren't getting cooked, so I use a large spoon to
gently push them back under the water/ flip them over.

To freeze ravioli place cookie sheets of ravioli in freezer.  
When raviolis are firm, toss in a freezer bag. When you are
ready to cook them there is no need to thaw.  May need to
cook a minute or two longer.
"Oh. I really wish I could, but I don't want to."
Ravioli, step by step.
1. Pulse dough in food processor until crumbly.
2. Knead into a ball.  Cover in plastic wrap.  Rest.  
3. Put 1 tsp dabs of filling 2 finger widths apart across rolled dough.
4. Brush reserved beaten egg between filling.
5. Cover filling with dough.  Seal, squeezing out as much air as possible.
6. Cut into individual ravioli.  Re-roll scraps.
7. My ravioli are a little over 2 inches each.
8. Place ravioli on wax paper lined cookie sheet. Dust each with flour so it
won't stick. Ready to cook or freeze for later use.
9. Cooked & tossed with sauce.  To take it a step further, top with shredded
mozzarella and bake until the cheese melts.
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