The Dish Archive: Ravioli
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The dish: Ravioli
The restaurant: Rino's place
The Chef: Anthony DiCenso
Dough (for 6 count ravioli)
All purpose flour (3lbs)
Eggs (3 eggs)
Mix together till it's a dry consistency. Let stand for a while to form together. If too dry, add a tad bit of water
Your choice of ricotta
Add a pinch of salt & pepper
Add 2 ounces of grated cheese
Add fresh parsley finely chopped (by eye)
Cut dough ball in half
Roll out dough with either a pasta machine or the traditional old fashion way with a rolling pin or ever a bottle of wine.
Dough needs to be thin, but not thin as paper & about 5 inches wide.
Scoop a table spoon full of ricotta mixture on one half of the dough ( long ways) leaving enough room on each side able to fold dough over.
You should be able to make 3 raviolis per 1 sheet of dough.
Once you have 3 scoops of ricotta on equal parts of dough fold dough over.
Using a pastry cutter, cut 3 raviolis.
Depending on your liking, you may make the dough around each ravioli as big as you want.
Once you fold and cut, press the edge of the ravioli all around using a fork and making sure the ends are firmly stuck together.
Drop in boiling water for about 3-4 minutes or until they float to the top.
Strain, sauté in red sauce & there you go!!! Enjoy!!!
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