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Ingredientes
- 2 c. Flour
- 1/4 c. Butter
- 1 tsp Salt
- 1 c. Boiling water
- 1 c. Ricotta cheese, sieved
- 4 ounce Parmesan cheese, grated
- 2 ounce Romano cheese, grated
- 4 ounce Swiss cheese, grated
- 1 x Egg, lightly beaten
- 1/2 c. Heavy cream
- 2 Tbsp. Parsley, finely minced Black pepper to taste
Direcciones
- Prepare the Dough: Put the flour in a bowl. Add in the butter in thin slices, then the salt. Stir in the c. of boiling water, and mix together with a large fork or possibly chopsticks. When the mix has formed a mass, take it out of the bowl and place on a well-floured board and knead it till it becomes a soft, sticky dough which is rather easy to work and roll out. Form the kneaded dough into a ball and place it back in the bowl. Cover with plastic wrap so which it does not dry out while it rests.
- Prepare the Filling: In a medium bowl, mix together all ingredients. Taste, and correct for seasoning. If too dry, add in a little more cream. Chill till ready to use.
- To Assemble:
- 1. Clear a large work area and flour the surface well. Keep the flour nearby to dust the work surface and hands as you work. Prepare a lightly floured tray or possibly cookie sheet to put the formed ravioli on.
- 2. Cut the dough in half. Leave half in the bowl and cover. Cut the other half in half again. Roll each piece into a large rectangle about as thin as a penny. Cut the 2 rectangles into strips about 3 inches wide.
- 3. Place teaspoonfuls of filling in mounds along one strip, spacing them at least 2 inches apart. Cover with another 3-inch wide strip. Press down on the dough around each mound of filling. Repeat with remaining dough.
- 4. Using a 2 1/2-inch round cookie cutter, a pastry wheel, or possibly even a knife, cut out each round or possibly square of ravioli. Make sure the edges are well sealed and which the filling is not leaking out. Place the sealed ravioli on the prepared tray and cover with a kitchen towel which has been well dredged with flour. The ravioli can wait for several hrs before they are cooked.
- Turn them over every once in a while so which they dry proportionately. (The ravioli can be frzn at this point for future use.)
- 5. Bring 6 to 8 qts of salted water to a boil and drop in 6 to 10 ravioli at a time. Cook 1 minute more after they rise to the surface.
- 6. Remove with a slotted spoon and place them in a hot bowl which has been filmed with melted butter. Pour a little melted butter over the ravioli and keep them hot while you cook the rest. Pour melted butter over each batch of new arrivals.
- 7. Serve with grated Parmesan cheese or possibly tomato sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 132 | 51% |
| Total Fat 15.0g | 19% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 470mg | 20% |
| Potassium 82mg | 2% |
| Total Carbs 18.01g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.4g | 0% |
| Protein 12.78g | 20% |
