Prep 40 mins
Cook 25 mins
This recipe comes from my daughter's Italian Great-Grandmother, who got it from her mother-in-law. This makes lots of filling, I had enough for 2 batches of dough.
Dough (per batch)
- 3 cups semolina flour
- 1 large egg, beaten
- 1⁄2 cup cold water
- salt, to taste
Filling (makes 2 batches)
- 1 (16 ounce) container ricotta cheese, drained
- 1⁄2 cup parmesan cheese, grated
- 4 large eggs, beaten
- 2 tablespoons fresh parsley, chopped, to taste
- Put flour and salt (a pinch or so to taste)in bowl and make a well.
- Add beaten eggs to the well, along with the water, mixing in a circular motion to slowly combine the wet and dry ingredients together.
- Once the mixture is combined, plop it onto a very lightly floured board and knead briefly to make a ball - but do not overwork the dough.
- Run through a pasta maker, making flat sheets.
- Combine filling ingredients.
- Set out one sheet of pasta dough and place small amounts of filling at even intervals, leaving gaps between each, in straight lines across the dough.
- Place another layer of dough on top.
- Using a ruffled edge pastry cutter, cut the dough into long rectangles, and then into individual squares, sealing each filling blob inside a square pocket of dough.
- Bring a large pot of water to boil, adding a hearty handful of sea salt to the water once it has come to a boil. Add the ravioli and cook about 4-5 minutes, or until they are floating and cooked to your liking.
- Serve topped with your favorite sauce.