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Recipe of the
Day
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Italian Cheese Ravioli
Category:
Appetizers, Cheese, Cheese & Eggs, Italian, Pastas & Noodles, Snacks, Western European
Wine:
Melini Borghi d'Elsa,
Italy
Bright, ruby-red. The bouquet is intense, fragrant with elegant scents of iris and raspberries and spices. The taste is dry, full and harmonious with an elegant aftertaste of toasted almonds and fruit.
Yield: 4 servings
| 2/3 |
lbs |
flour |
| 3 |
large |
eggs, beaten |
| 1/3 |
tsp |
salt |
| 4 |
tsp |
cooking oil |
| 1/3 |
lbs |
ricotta cheese |
| 1/4 |
lbs |
gruyere
cheese, grated |
| 1 |
tbsp |
parmesan
cheese, grated |
| 2 |
large |
eggs, beaten |
| 2 |
tbsp |
parsley,
chopped |
|
x |
ground nutmeg,
salt and pepper |
| 1/2 |
gal |
chicken stock |
| 2 |
tbsp |
butter, melted |
| 2 |
tbsp |
parmesan
cheese, grated |
Procedures
- DOUGH: In a large bowl, mix the first four ingredients together
(flour, egg, salt and oil). Form a ball of dough using your hands, then
let it rest for about 1 hour.
- FILLING: In another bowl, mix together: ricotta, gruyere and parmesan
cheese, eggs, parsley - then season with nutmeg, salt and pepper.
- Divide the dough into 2 equal parts. Roll them out (using a rolling
pin) to very make a large, thin rectangle.
- Place tablespoons of filling on the sheet of dough - about 1 inch
apart (as shown in the picture) - until all the filling and dough have
been used up.
- Using a pizza cutter, cut the ravioli in squares (as shown in the
picture).
- Boil the chicken stock in a large pot, then add the ravioli and let it
boil in the stock for about 3-5 minutes, until cooked.
- Remove and drain the ravioli, then sprinkle melted butter and parmesan
cheese. Toss and serve hot.
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This site was last updated on
01.01.2006
More information: webmaster@egourmetmeals.com
Copyright © 1997-2006 eGourmetMeals All right reserved.
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