3 Cheese Ravioli


2/3 pound flour
3 large eggs, beaten
teaspoon salt
3 teaspoons cooking oil
pound Ricotta cheese
1/4 pound Gruyere cheese, grated
1 tablespoon Parmesan cheese, grated
2 large eggs, beaten
2 tablespoons parsley, chopped
ground nutmeg
salt and pepper
1/2 gallon chicken stock or water
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, grated


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.
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 until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.
Boil the chicken stock or water 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.


Ravioli is made by encasing a filling between two layers of pasta. Traditional fillings are meat, poultry, seafood, or cheese; often, ricotta cheese is mixed with a vegetable such as spinach, mushrooms, or chard. Tomato-based sauce is popular, though melted butter is also common. Ravioli is the Italian version of the dumpling, as seen internationally by pierogi, momo, pelmeni or wontons.


6.0 servings


Monday, November 30, 2009 - 5:18pm


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