Homemade Ravioli
By: Anonymous
Published: Saturday, December 19, 2009 - 1:01pm

Ingredients




1 cup all purpose flour
salt
1/2 pound ricotta cheese
1 lrg egg, lightly beaten

Preparation

1 This sounds like a very time consuming and/or difficult recipe, but its really not. The hardest part is getting the dough thin enough but not so thin that it will create a hole where the ricotta and/or filling is so it won't leak out when boiling in the water. You can really add whatever you want to the ricotta, chopped portabello mushrooms, crushed walnuts, eggplant, mozzarella, sundried tomatoes, but don't get too fancy, because the ricotta will always dominate the flavor's anyway, and there really is not a lot of room for a lot of stuffing in this ravioli. 2 Put the flour into a large ceramic or glass bowl. Make a spot for the egg in the flour, and add the egg and salt and just a little bit of water. Work the mixture together well. Lightly flour a surface and knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or plastic wrap for a half hour. 3 Roll out the dough until very thin but not so thin that it will rip, tear, or burst while boiling. Form the dough and cut into 4" squares. Add a teaspoon or less of the ricotta into the center, and put another piece of dough over it and close by pressing down with the fork on all four sides and "mushing" the 2 layers of dough together. Bring a pot of salted water to a boil, and add the ravioli. Cook until the ravioli float (about 6 to 8 minutes). They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce.