Cheese Filled Ravioli Capri Style Recipe 45

Steps:

• For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
• Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
• For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
• Bring a large pot of water to a boil. Season with salt.
• On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
• To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.

Steps:

• Mix together all ingredients well and fill pasta.

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Steps:

• In a large bowl, combine cheeses, parsley, egg, and nutmeg. Season to taste with salt and pepper, and stir until smooth. Set aside.
• To use filling for ravioli, place fresh pasta on a lightly floured work surface and use a sharp knife or pizza cutter and ruler to trim the pasta into 3-inch squares.
• Transfer filling to a pastry bag, and pipe 2 teaspoons Robiola filling in the center of each square. Lightly brush or spray the edges of each square with water and cover with another pasta square. Press the pasta with your fingertips to seal the ball of Robiola inside, making sure to press out all of the air. Trim the edges with a zigzag pasta wheel and set on a parchment-paper-lined baking sheet lightly dusted with flour or cornmeal. Continue with the remaining pasta and filling until all the squares are filled.
• Bring a large pot of salted water to a boil. Add ravioli and cook until they rise to the surface, 3 to 5 minutes, then cook for 1 minute longer or until the centers are cooked through and the pasta is al dente. Remove with a skimmer or slotted spoon to a large bowl. Once they are all removed, drain any water from the bowl.

Steps:

• To make the dough, add the water to a small sauce pan and bring to a boil. Once the water boils, immediately remove from the heat. Mound the flour on a work surface and create a "well" in the center. Add the hot water to the flour, a little at a time along with the olive oil to create a dough. You may not need all the water. Let the dough rest for 5 minutes until cool. For the filling, combine the ricotta, Parmigiana-Reggiano cheese, egg and the marjoram (oregano) in a bowl. Add salt and pepper to taste For the Sauce, in a medium sauce pan over a medium-high heat, add the olive oil and the garlic and cook until light brown (do not burn!). Add the tomatoes and simmer over a low heat. Cook and reduce the sauce until thick. Add salt and pepper to taste. Roughly chop the basil and add to the sauce. Cook a little more until the basil flavor is cooked into the sauce. To make the ravioli: cut the dough in half and roll out each half using a rolling pin or hand crank pasta machine. Thin the dough until you can see your hand behind the sheet but not so thin that the filling will poke through. Lay the sheets out on a board and, using a tablespoon, place a dollop of the filling about 1 inch apart on sheet of the dough. Cover with a second sheet of dough. Using a juice glass, or pastry wheel, cut circles, remove the excess dough and use a fork to seal the ravioli all around the edges. Place the formed ravioli on clean kitchen towels on sheet pans and allow to dry until ready to cook. If it will be more than an 1 hour before you cook the ravioli, place sheet pan in the refrigerator. Turn over the ravioli every 30 minutes to dry all over. Cook the ravioli in salted boiling water until they float to the top, they're done. To serve in a traditional manner, drain the ravioli and place around a plate. Spoon a little of the tomato sauce in the center of the plate and garnish with a few basil leaves. Sprinkle with grated Parmigiana-Reggiano cheese and serve.

Steps:

• In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
• In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

Steps:

• In large crock pot, combine all ingredients except ravioli; mix well. Cover;cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.