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Ravioli 11

Ravioli 11 is built on All Purpose Flour, Fresh Grated Or Shredded Parmesan Cheese, Dry Bread Crumbs, and Butter Melted. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2
• 1/2 cup
• 2 tbsp
• 3 tbsp
• 3 tbsp
• 1/4

Method (preview)

1. 1

   On a surface, shape flour into a mound and make a well in the center.

2. 2

   Put eggs and salt in the well.

3. 3

   Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff).

4. 4

   Knead until smooth and elastic. (Or with steel blade in food processor bowl, combine flour, eggs and salt.

5. 5

   Cover and process just till the mixture forms a ball.) Cover and let the dough rest for 30 minutes.

6. 6

   On a lightly floured surface, roll out ravioli dough to a 30x10 rectangle, 1/16 inch thick.

7. 7

   Cut into 72 two-inch squares.

8. 8

   Spoon about a rounded 1/2 tsp. of filling onto one square of dough; moisten edges ( use egg wash or egg beaten with a little water), then top with another square of dough, pressing edges to seal.

9. 9

   Repeat with remaining dough and filling.

10. 10

    Cook in boiling water for 6 - 8 minutes or till pasta is cooked, but firm.

11. 11

    Drain ravioli and keep warm while preparing sauce. to above melted butter and sage, stir in 1/2 c, cream and heat to hot but not boiling, pour over hot pasta saute 8 oz. sliced mushrooms in the 1/4 c. butter and sage, pour over hot pasta

12. 12

    Serve as a first course, followed by chicken and grilled vegetables.