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Saturday, February 11, 2012


For a first time making ravioli, it turned out well. The taste was terrific (and everyone liked it), though I think I rolled my ravioli too thick and over-cooked it a bit 'cause it was a little tough/rubbery. I'll follow the directions better for forming them next time since my way was too messy and time-consuming.

Marinara sauce (store-bought)


2 c flour

¼ tsp salt

1 tsp olive oil

2 eggs

1½ Tbsp water

Mix dough ingredients in a mixer. Knead until smooth. Form dough into a ball, wrap tightly with plastic, and refrigerate for 1 hour.


8oz ricotta cheese

4 oz cream cheese, softened

½ c mozzarella cheese, shredded

½ c provolone cheese, shredded

1 egg

1½ tsp dried parsley

Combine filling ingredients in a mixer and mix well. Cover and refrigerate.

Egg Wash:

1 egg

1 Tbsp water

Preheat oven to 375°.

Beat egg and water together. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble ravioli, brush egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about 1” apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. (Use heart cutter for Valentine’s Day.) Seal the edges.

Stir ravioli into boiling water and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4-8 min. Drain well.

Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes. Microwave marinara sauce and pour over ravioli (either individually on plates or all together in a pot. Serve hot.

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