Tuesday, February 3, 2009
Four Cheese Ravioli
I haven't had ravioli in ages and I was really in the mood for it last week. Since I got the whole fresh pasta thing down, I decided to make some! I saw this recipe at Good Things Catered and it sounded perfect...just what I wanted!
The recipe was delicious...my husband and I really loved the ravioli. It is a bit time consuming of course, but no more so then making fresh pierogi which I do on a semi-regular basis. The only thing I will do next time is adjust the noodle to cheese ratio! I had a little too much noodle and not enough cheese, but that was entirely my fault. I was worried about the cheese falling out of the pasta during cook time so I overcompensated. I served the ravioli with a combination of homemade alfredo and store bought marinara sauce (it sounds weird but it's really good) which I mix together and then I topped the ravioli with freshly grated Parmesan. All in all this was a great recipe that I will definitely make again!
Source: Good Things Catered
1 batch fresh pasta, rolled out in sheets 12 in. long by 4 1/2 in. wide
1/4 c. ricotta cheese (I definately used more than 1/4 cup to get the consistency right. However I did use Fat-Free ricotta, which I think is a lot less moist then regular)
1/4 c. freshly grated Parmesan cheese
1/4 c. freshly grated fontina cheese
1/4 c. fresh grated mozzarella cheese
1/4 tsp fresh oregano, finely minced
1/4 tsp garlic salt
1/8 tsp freshly ground pepper
-In small bowl make filling by combining cheeses, oregano, salt and pepper.
-Mix to combine thoroughly and set aside.
-Place pasta on a lightly floured surface.
-Fold dough in half lengthwise, press gently to make a crease and then unfold.
-Place about 2 tsp filling every 2 inches along the closest edge of the pasta half.
-Dip a finger in a small bowl of water lightly moisten dough around each mound of filling.
-Fold the top pasta half on top of the bottom half and press and shape the dough around each mound, working outwards.
-Make sure all the air is pressed out and the filling is secured in the middle of the pasta (or it will break in the boiling water.
-Use a pastry edger (sharp knife of 2in. circle pastry cutter), cut ravioli into 2 inch squares.
-Place raviolis onto a lightly floured surface to dry for one hour.
-Place into airtight container to store in refrigerator for up to a week or freezer for up to 3 months.