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Ingredients
- 450 gm all purpose flour
- 350 gm semolina
- 1 pch salt
- 3 whl egg
- 16 x egg, yolks
- 1/2 Tbsp. extra virgin olive oil
- Â Â Ravioli Filling And Preparation
- 2 c. raw lowfat milk ricotta
- 1 c. mascarpone cheese
- 1/2 tsp freshly grated nutmeg
- 1 c. parmesan cheese, finely, grated
- 1 x egg, yolk
Directions
- Place flour, semolina and salt in a bowl of a heavy-duty mixer.
- On slow speed, with a dough hook, incorporate whole Large eggs on at a time.
- Slowly add in egg yolks, one at a time till dough reaches a cornmeal-like texture. Pasta dough will leave indentation when pressed together in hand.
- Fold in extra virgin olive oil and remove mix from mixing bowl onto clean flat surface. Knead dough with your hands till smooth, shape into a 3-inch thick cylinder.
- Cut into 4 equal portions and individually wrap in saran wrap.
- Allow to chill for at least one hour before using. Can chill for up to 4 days, or possibly can be frzn for up to 6 months.
- Ravioli Filling and Preparation:In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.
- Season with salt and freshly grnd white pepper. Chill till ready to use.
- Roll out the pasta dough to create thin sheets, about 1/16 inch thick.
- As sheets are rolled, cover with a clean cloth to prevent drying out.
- Using a ravioli mold, line one sheet of the pasta on the bottom. Add in a spoonful of the filling to each mold.
- In a small bowl beat egg yolks and 2 Tbsp. of cool water.
- Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to create ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.
- Place ravioli on a parchment-covered tray and freeze ravioli till ready to use. Can be frzn in single layers in an airtight container for 2-1/2 - 3 weeks.
- Before serving, cook the ravioli in salted boiling water for 3 -4 min. Transfer ravioli to a colander, but don't rinse.
- Place ravioli in the middle of a bowl or possibly on a large plate and spoon sauce over.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 4 servings | |
| Calories 1457 | |
| Calories from Fat 463 | 32% |
| Total Fat 52.21g | 65% |
| Saturated Fat 23.74g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 1057mg | 352% |
| Sodium 950mg | 40% |
| Potassium 785mg | 22% |
| Total Carbs 163.65g | 44% |
| Dietary Fiber 6.7g | 22% |
| Sugars 2.68g | 2% |
| Protein 78.3g | 125% |
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