Jumbo Cheese Ravioli Recipes

Steps:

• 1. Clear a counter space large enough to work with. Dump the 2-1/2 cups of flour on the counter,make a well in the middle and add the 3 large eggs.olive oil and 1/2 teaspoon salt. Using a fork mix it all together until it starts to form a dough then flour your hands and finish mixing. Wrap the dough in plastic wrap and place it in the fridge to rest for 10-15 minutes.
• 2. For the filling: Combine the ricotta,one egg beaten,pinch of salt,grated cheese and parsley,mix well.
• 3. Cut the rested dough into four equal pieces. Begin by rolling out one piece at a time keeping the other pieces wrapped in plastic so it doesn't dry out on you.
• 4. Roll the dough into a thin rectangle then using a teaspoon form rounded mound of the filling leaving an inch or more around each mound,makes about six at a time. Fold over one end of the dough to cover then press down around the edges to seal.(see hint at the bottom) Cut with a knife to make squares or you can use a ravioli stamp like I did. Hint:Using your finger swipe some water around the mounds of ravioli before you fold over the dough for a better seal.
• 5. Refrigerate or freeze until ready to cook. To cook just bring a large pot of salted water to a boil and drop them in one at a time. Cook for 3-5 minutes or until they float. Add your favorite sauce and enjoy!! :)

Steps:

• 1. Pasta Dough: In a large bowl, combine 1 cup of the flour and remaining ingredients. With mixer at medium speed, beat for 2 minutes, occasionally scraping bowl. With wooden spoon, stir in the rest of the flour to make a soft dough; adding a little more flour, if necessary.
• 2. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes. Meanwhile, Make meat filling or filling of your choice.
• 3. Meat Filling: In a 10-inch skillet over medium high heat, cook hamburger, onion, and garlic until hamburger is thoroughly browned. Remove from heat and drain of juices. Stir in egg, Parmesan cheese, and salt. Mix until well blended; set aside. Make the Ravioli.
• 4. Jumbo Ravioli: Cut the pasta dough into 4 pieces. On a well-floured surface, with a floured rolling pin, roll one piece of the pasta dough into a 15x6 inch rectangle. With a pizza cutter, cut the rectangle crosswise into five 6x3 inch pieces.
• 5. Drop rounded Tablespoonful's of filling on the 3-inch side of each piece of pasta to within ¼ inch of edges. Beat one whole egg in a small dish to make a egg wash. Using a pastry brush, brush the outside edges of the ravioli with the egg wash.
• 6. Fold dough over meat filling, bringing ends together. Press all edges to seal. With a fork dipped in flour, again, firmly press down on edges to permanently seal pasta.
• 7. Place ravioli in a single layer on clean towel. Repeat with remaining pasta and meat filling. Let dry 30 minutes. Meanwhile, make marinara sauce or use your favorite pasta sauce.
• 8. In a 5 quart stockpot, heat the water and salt to boiling. Drop in ravioli and cook about 10 minutes; drain on a paper towels or in a colander.
• 9. Arrange ravioli on a platter or individual plates and spoon Marinara sauce over ravioli. Sprinkle with parmesan cheese.
• 10. Serve with garlic bread sticks, salad and wine.

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.