1 c. Ricotta
1/4 c. Grated Fresh Parmesan
1 Egg Yolk
Salt, Pepper, & Nutmeg to taste
12 oz. All Purpose Flour = 2 c. + 2 T.
10 oz. Boiling Water
3 Tomatoes, peeled &; skinned
1/4 c. Olive Oil
Salt &; Pepper
6 Basil Leaves, Julienne
1. Make the Filling
Mix the egg yolk and cheeses together. ;; Season with salt, pepper, and nutmeg. ;; Refrigerate until needed.
2. Make the Dough
If using an electric mixer fit with the dough hook.
Put the flour in the bowl and turn on low. ;; Measure the boiling water and slowly pour the water into the flour &; let the dough knead about 5 minutes. ;; Let dough rest 5 minutes.
3. ; Make the Sauce
Chop the tomatoes. ;; Heat oil in sauce pan and add the chopped tomatoes. Simmer 5 minutes.
4. Make Ravioli
Flour a pastry board &; roll out 1/3 of dough into an
18”;;x 5”;; sheet. ;; Evenly place eight 2 tsp. portions of filling on the dough and fold over. ;; Cut ravioli with cutter. ;;
Repeat 2 times for a total of 24 ravioli. ;; Let sit on a kitchen towel until ready to cook.
Boil ravioli about 3 minutes.
Place 6 ravioli on warm plate and top with 2oz. of sauce then top with basil.
Recipe taken from a live demonstartion by:
"Cooking With Chef Kenny" in Francos at the Alton Holiday Inn.
You can watch Kenny make it here: