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Ravioli: Spring Ravioli

Source of Recipe

internet


List of Ingredients

DOUGH:
1 1/2 cups semolina flour
1 1/2 cups flour
1 teaspoon salt
4 large eggs
3 tablespoons olive oil

FILLING:
4 ounces farmer's cheese or ricotta cheese
2 ounces blue cheese
2 ounces mozzarella cheese
2 large eggs
4 tablespoons fine chopped herbs (basil, thyme, chive)
salt and pepper
Egg wash: 1 lg egg + 3 tbl. water
2 tablespoons coarse chopped parsley or basil

SAUCE:
1 1/2 cups chicken stock
5 tablespoons unsalted butter
3 ounces parmesan cheese
salt and pepper


Recipe

For dough: in food processor combine all ingredients and mix till dough form s a ball. Remove dough and place on floured work surface. Knead dough by hand until smooth. Wrap in plastic wrap and allow to rest in fridge. This recipe takes only half of pasta dough (can freeze the rest for later use). To make filling: mix three cheeses with chopped herbs and eggs in mixing bowl. Season with salt and pepper and refrigerate. To make ravioli: cut pasta dough in half Lightly dust work surface with semolina.

Roll out one piece of dough approximately 30" long and 5" wide. Brush bottom half of dough with egg wash, and using heaping teaspoon of filling, spoon out 10-11 mounds, about 2 1/2 inches apart. Cover mounds with other half of dough. With cutter, cut ravioli. Dust baking sheet with semolina and arrange ravioli onto tray. Repeat with second half of dough. Refrigerate, covered, until needed.

For sauce: in saute pan, bring chicken stock to boil, then add butter, salt, pepper and sauteed veggies if desired. Can add crushed garlic. In pot of boiling water, cook ravioli for 3-4 minutes. Drain and add to chicken mixture. Add remaining herbs and half of parmesan cheese. Serve with remaining herbs and cheese.