Ravioli With Ricotta Filling
|Ricotta cheese||1 Pound|
|Chopped parsley||1 Tablespoon|
|Thyme leaves||1⁄4 Teaspoon|
|Oregano leaves||1⁄8 Teaspoon|
|Pasta||1 Cup (16 tbs) (Homemade)|
|Hot tap water||1 Quart|
1. For filling, combine ricotta cheese, parsley, thyme and oregano in a bowl, mixing thoroughly; set aside.
2. Follow steps 1 and 2 in recipe for Homemade Pasta. Roll one piece of dough at a time on a floured surface into a very thin rectangle, 15 inches long. Cut dough lengthwise with knife or pastry cutter into 5-inch-wide pieces. Place 1 tablespoon filling 1/2 inch from narrow end in center of strip. Continue along the strip, placing 1 tablespoon filling 1 inch apart 6 more times. Fold strip in half lengthwise covering the mounds of filling. Press gently between mounds to form rectangles about 2 1/2x2 inches. Cut apart with knife or pastry cutter and press the edges of rectangles with tines of fork to seal. Place ravioli on lightly floured towel; cover loosely with second towel. Repeat with remaining dough.
3. Combine water and salt in a 3-quart glass casserole. Cover with an all-glass lid or plastic wrap. Heat in microwave oven to boiling (about 9 minutes at High).
4. Add 7 ravioli to boiling water; stir through water. Cover and cook in microwave oven 5 to 6 minutes at High, or until tender. Remove with slotted spoon. Add 7 more ravioli to same water and continue to cook
5 to 6 minutes. Repeat with remaining ravioli, cooking 7 ravioli at a time.