JUMBO CHEESE RAVIOLI

Jumbo Cheese Ravioli image

Provided by Eddie Szczerba

Categories Pasta

Time 40m

Number Of Ingredients 9

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2 1/2 c all purpose flour
3 large eggs
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp parsley, italian,chopped
3 Tbsp romano cheese, grated
1 lb ricotta cheese
1 pinch salt
1 large egg beaten

Steps:

1. Clear a counter space large enough to work with. Dump the 2-1/2 cups of flour on the counter,make a well in the middle and add the 3 large eggs.olive oil and 1/2 teaspoon salt. Using a fork mix it all together until it starts to form a dough then flour your hands and finish mixing. Wrap the dough in plastic wrap and place it in the fridge to rest for 10-15 minutes.
2. For the filling: Combine the ricotta,one egg beaten,pinch of salt,grated cheese and parsley,mix well.
3. Cut the rested dough into four equal pieces. Begin by rolling out one piece at a time keeping the other pieces wrapped in plastic so it doesn't dry out on you.
4. Roll the dough into a thin rectangle then using a teaspoon form rounded mound of the filling leaving an inch or more around each mound,makes about six at a time. Fold over one end of the dough to cover then press down around the edges to seal.(see hint at the bottom) Cut with a knife to make squares or you can use a ravioli stamp like I did. Hint:Using your finger swipe some water around the mounds of ravioli before you fold over the dough for a better seal.
5. Refrigerate or freeze until ready to cook. To cook just bring a large pot of salted water to a boil and drop them in one at a time. Cook for 3-5 minutes or until they float. Add your favorite sauce and enjoy!! :)