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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Ricotta

Ricotta

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Yields: 8 ounces/225 grams

Prep Time: 5 minutes

Cook Time: 3-8 hours

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Stainless Steel Saucepan Strainer

Cheesecloth Large covered container

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Ingredients

1 quart of Milk 3 fluid ounces of Lime juice

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1. Allow Milk to reach room temperature in a covered container.
2. In a stainless steel saucepan, heat milk SLOWLY to 180F (82C), stirring often. Hold milk at this temperature for 5 minutes
3. Remove the milk from the heat and gently stir it while adding the fresh lime juice. Curds should form.
4. Gently pour the curds into a strainer or a china cap lined with new, rinsed cheesecloth (or a good muslin cloth). Allow the liquid whey to separate and drain away from the solid curds. Discard the whey
5. Allow the cheese to rest undisturbed for an hour. For a firm, dry ricotta, lift the corners of the cheesecloth and tie them together with twine. Suspend the bag in a tall, covered container, place it in the refrigerator and allow the cheese to drain for four hours or overnight.
6. Unwrap the cheese. Season with salt if desired. Use the cheese as you would commercially produced ricotta.

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Special Notes

• Per one ounce: Calories: 80 | Total Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 60mg | Total Carbohydrates: 7g | Protein: 4g | Calcium: 15% rdv

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