Ravioli

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Recipe's preparation

Filling for Ravioli

 

Prepare pasta dough (as per Everyday Cookbook).

Place ricotta into a mixing bowl. If the ricotta has an excessive amount of water, squeeze it in cheesecloth or allow it to sit in a strainer for 10-15 minutes

Put mozzarella cheese into TM bowl and mill 4 seconds/speed 8.

Pour into mixing bowl with ricotta cheese.

Don’t wash the TM bowl.  Add parmesan cheese and mill for 8 seconds/speed 8.

Add fresh basil and then stir ingredients until smooth. 

Season to taste.

 

Roll out the pasta to a thickness of 1mm. 

You can either use a ravioli mould by placing a teaspoon of the filling into each of the holes or you can use a piping bag.  

Brush around the filling with water and then cover with another sheet of pasta. 

Press down firmly then invert onto a tray and freeze.  After 20 minutes remove from freezer and separate the ravioli by snapping it apart and then put into a plastic bag and return to the freezer.   

Otherwise you can roll out sheets of dough and place teaspoon full of filling onto pasta sheet, brush with some water & cover with another sheet of pasta making sure that you extract the air by using your palm and gently push down around the filling.  You can cut the ravioli into shape with either a knife or a crinkle cutting wheel. 

Once made it can be cooked in simmering salted water for 3-4 minutes or it can be stored in the frig for 3-4 hours or frozen and then placed in a plastic bag.

Cook the ravioli in plenty of boiling salted water.  Cooking time frozen approx. 4 minutes.