I will be making ravioli’s again this Christmas. My son will be happy! I always made ravioli without measurements. This is a tried and true Italian cook’s easy recipe. Beth and her family get together and make batches of ravioli for the holidays. I will be cutting the filling recipe in half, but if you intend to freeze the raviolis, make the full recipe.
3 1/2 c Flour
4 eggs plus 1 yolk
3 Tablespoons olive oil
2 Tablespoons water
1 teaspoon salt
Mix all ingredients until small ball is formed. Move to a floured surface and knead for 5-10 minutes, dough should be smooth and tender. Wrap in saran wrap and let rest if refrigerator for 1 hour.
4 pounds Ricotta Cheese
1/2 Cup Romano Cheese (you can also use Parmesan cheese)
3 Tablespoons Parsley
You can also add up to 2 boxes of frozen spinach that has been defrosted and all liquid squeezed out using cheesecloth.
Roll out dough on floured surface adding flour if dough sticks. Roll into thin sheets, brush the egg wash over a sheet of pasta. Put 1 teaspoon of filling mixture on the dough about one inch apart. Cover with another sheet of pasta, pressing out the air and press firmly around the filling, cut and use a fork to press to seal edges.
Freeze in a single layer on a cookie sheet and then place in freezer bags.
Bring salted water to a boil; add 2 teaspoons of oil to keep ravioli from sticking. Add Ravioli, keep water at a low boil and gently stir until ravioli floats to the top 5-8 minutes. Add sauce and enjoy.