Three Cheese Ravioli

Name: Three Cheese Ravioli
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 35-50 Ravioli, 4-6 serving(s)
Ingredients: plain white flour; egg; salt; 500 g fresh ricotta cheese; 3/4 cup grated parmesan cheese (not the shaky cheese!); 2 cups grated edam cheese (or any mild white cheese); 1/3 cup finely chopped garlic chives; (Groud to taste) or gourmet pepper (Groud to taste); salt (to taste); 2 (400 g) cans chopped tomatoes with juice; 500 ml cream

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Recipe by Chef #843349

This recipe is a blending of my three boys preferences - and is one they all eat. They love the homemade pasta, but when time is an issue, I stuff the filling into instant Canneloni Tubes, pour the sauce over the top and bake until the pasta is soft, and the sauce is bubbling. Serve with salad and fresh bread.

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READY IN: 1hr 5mins

SERVES: 4-6

YIELD: 35-50 Ravioli

UNITS: US

INGREDIENTS

Nutrition

Pasta
plain white flour
egg
salt
Filling
500

g fresh ricotta cheese
³⁄₄

cup grated parmesan cheese (not the shaky cheese!)
2

cups grated edam cheese (or any mild white cheese)
¹⁄₃

cup finely chopped garlic chives
(Groud to taste) or gourmet pepper (Groud to taste)
salt (to taste)
Sauce
2

(400 g) cans chopped tomatoes with juice
500

ml cream

DIRECTIONS

For the Pasta:.
For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called "Breaking" the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
For the filling:.
In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
For the sauce:.
Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.

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