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JO'S SIGNATURE 3-CHEESE RAVIOLI




Source of Recipe


ORIGINAL RECIPE


List of Ingredients




FOR PASTA:

2¼-2½ cups flour
½ teaspoon salt
3 eggs
1 Tablespoon water
1 teaspoon Olive oil

FOR FILLING:

½ lb (8 oz) Ricotta
¼ lb mozzarella (shredded)
¼ lb Parmesan (shredded--do NOT use the stuff you shake from a can!)


Recipe



Combine all the pasta ingredients in a food processor. Gather it together into a ball. Wrap in plastic wrap (or in a plastic bag) and let stand, at room temperature for 30 minutes.

Cream Ricotta with an electric mixer. Add grated mozzarella and Parmesan. Mix well.

After Pasta dough has "set", separate it into 8 balls. Working with one ball at a time (keep the ones that you aren't working with in the bag), run it through the pasta machine on the highest setting (8). Folding and re-shaping and rerunning it through, until it feels smooth and velvety. Start decreasing the width of the machine, running the pasta through WITHOUT folding, until you have the machine set on 4 or 3.

Use a ravioli form, and place one sheet of pasta over the form, fill the indentations with a teaspoon of the filling, place another sheet of pasta on top. Roll over gently with a small rolling pin, to seal and cut the raviolis.

Put finished raviolis on a floured towel on a cookie sheet, cover and freeze. (Once frozen, I remove them to a plastic bag to store in the freezer until I need them). DO NOT THAW before cooking.

To cook, bring a large pot of water to a boil, add ravioli and boil for 6 minutes (homemade pasta cooks faster than the commercial kind). Serve with your favorite sauce.

Notes: You can prepare the dough a day or so ahead, and just put it in the refrigerator, after you have wrapped it in the plastic. Just remember you need to bring it to room temperature for a half-hour before you start to work with it.

This is one of my "signature" recipes...something that everyone hopes I will make, when they come to visit!