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Ravioli

chef.garret's picture
<p><a href="http://www.flickr.com/photos/scaredykat/3195241247/">Image Credit</a></p>
Ingredients
  Sifted flour 4 Cup (64 tbs)
  Eggs 5
  Lukewarm water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
Directions

Sift flour into work surface.
Make a well and add whole eggs, water and salt in center.
Knead thoroughly for about 1 to 2 minutes, or until dough is stiff and elastic.
Do not over knead as it will be tough.
Add a little more flour if needed.
Cut dough in half and cover with bowls on table top and let stand for 10 minutes while filling is being prepared.
Divide dough into 3 parts and cover 2 parts up again.
Roll one part till it is about 1/8 of an inch thick.
Cut into circles or use a 2 inch round cookie cutter.
Each ravioli takes 2 rounds.
Place a heaping teaspoon on each round in the center.
Touch edges with a little milk and cover with another circle.
Press edges with a fork to seal.
Repeat until all are made.
Cook in 8 quarts boiling, salted water until they are done.
Drain.
serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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