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Ravioli Stephano




Source of Recipe


WFAA Dallas-Fort Worth


Recipe Introduction


Chef: Stephano Secchi
Ferrari's Italian Villa



List of Ingredients




Pasta
4 cups all purpose flour
3 eggs
salt
1/3 cup water


Stuffing
1 cup whole milk ricotta cheese
¼ cup pecorino romano cheese, grated
¼ cup parmesan cheese, grated
2 whole eggs
salt and pepper to taste






Recipe



Pasta
• Add eggs, salt, and flour to a food processor. Pulse and add enough water so the dough comes off the side of the bowl. Continue to pulse until combined. Remove dough, knead for 3 minutes then let rest for 30 minutes covered in the refrigerator.

Stuffing
• Add cheese to a bowl and season to taste. Then mix in eggs and refrigerate until needed.



ASSEMBLY
2 sheets of pasta rolled to #2 on machine (preferably same size)
egg wash (1 egg with 3 tbsp milk)
5 inch ring cutter or “top of a glass”

1. Add a tablespoon of the filling to the pasta sheets and separate 3 inches apart.
2. Brush egg wash around mixture and place one of the sheets over the second sheet with the filling. Cup your hands around the mixture to reduce air bubbles and cut with a ring cutter or glass.
3. Freeze for one week if desired