Ravioli

Ravioli: 2-21-2011

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Yields: 52 ravioli

Prep Time: hours

Cook Time: minutes

Original Recipe Source : Mashup of things in On Cooking, Volume 3

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Suggested Hardware:

Rolling pin Pot Whisk

Floured surface Bowl

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Ingredients

1/3 of Pasta Dough Recipe, prepared. Ricotta, prepared from recipe Green onion, finely chopped Garlic Olive oil, for sauteing

1/2 block Cream Cheese ½ c Half and Half Butter, for brushing Parmesan

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1. Prepare Ricotta in advance
2. Prepare Pasta Dough as directed
3. Saute Green Onion and Garlic, until the Green Onion is softened
4. Fold cream cheese into Ricotta
5. Stir Green Onion into Cream Cheese and Ricotta mixture
6. Add half and half, whisk until a fluffy but textured mixture forms
7. Set a large amount of water to boil in a big pot.
8. Roll out dough into suitable shape (for me this shape was what would fit across the Perogi maker) fairly thin. I used 1/8th of the ravioli dough for each set of 6.
9. Fill with mixture, and seal
10. Place ravioli in boiling water and cook until they begin to float.
11. Serve brushed with butter and sprinkled with parmesan, or in marinara.

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Special Notes

Make sure you have a LOT of time for this.

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