It's been a few years since I made pasta, so when my friend Ken said lets make Ravioli I jumped. Something I enjoy so much but never have the time. Thanks Ken for asking, I really enjoyed myself.
Ravioli w/ Ricotta, Goat Cheese and Roasted Red Pepper.
Before you start with the pasta , it's best to prepare the filling first.
Ravioli filling
1/2 cup chopped parsley
1 1/2 cups ricotta
1 cup grated Parmesan
1 egg yolk
salt pinch
6oz goat cheese
3 roaster red peppers
Combine all ingredients and mix
3 eggs
1 1/2 cups flour
1 1/2 cups semolina flour
1tbs milk
How to make the Pasta
Mound the flour and semolina flour on the table, make a deep well in the middle and break the eggs in the middle of the well, add milk and start beating eggs with fork slowly and start incorporating the flour into the egg and milk. When a dough starts to form start working the dough with hands adding more flour slowly. Work dough slowly folding dough back and forth.
When you have a firm ball, not to dry or to wet, start kneading dough until smooth about 5-6min.
The dough needs to rest when finished kneading. Cover dough with moist towel for 15min.
Cut the pasta dough into squares about 4" wide and run through pasta machine about 4x's starting at the highest number (thickest) to the thickness you like.
Try to make your pasta sheets about 4" wide and as long as you want.
*Place a heaping tea spoon of filling about 2" apart .
*Fold the sheet in half over the filling matching the edge on the other side.
*Press out the air around the filling sealing the edges.
*Cut with a knife or pastry wheel between each revioli
* TaDA
Time to Eat
Bring a large pot of salted water to a boil and cook for 3-5min.
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