3 Cheese Ravioli
By: Frank Fariello
Published: Monday, November 30, 2009 - 5:18pm

Ingredients




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

Preparation

1 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. 2 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. 3 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. 4 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. 5 Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.

About


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.