Fresh Ravioli

Using my fresh pasta recipe, ravioli are quite easy to make.
I lay out two long sheets of pasta next to each other, then add spoonfuls of ricotta-filling on one sheet, spacing each dollop 1-inch apart.    

    

Ricotta filling
ricotta cheese, parmesan, parsley, egg, salt and pepper    

    

After one pasta sheet is full of ricotta mounds, I take the other sheet and blanket it over the sheet with the fillings. I quickly press between the mounds to seal and give way to the beginning of the ravioli shapes.    


Cut the ravioli using a ravioli cutter or a pizza cutter.    

    

Remember
Refrigerate and use within 3 days or freeze for up to 6 months.    

You might also like:    

Fresh Gnocchi

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s