Good Friday to you all! It's time for a special Favorite Ingredients Friday Italian Edition! Italian food is by far my favorite type of cuisine, so I can't wait to see what recipes you all come up with! !
My contribition is a fresh pasta dough recipe and one for cheese ravioli filling.
Both of these recipes came out of the little recipe booklet included with my hand-cranked Villaware Pasta Machine and VillaWare 10-Square Ravioli Maker that I love dearly!
If I ever want to wow guests (or my husband) I whip out my pasta machine and make fresh pasta or fresh ravioli. It's a somewhat laborious process when all is said and done, but well worth the effort! Nothing can compare to pasta/ravioli made from scratch!
3 1/2 cups unbleached all-purpose flour
4 extra-large eggs
A bit of extra virgin olive oil
Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. If too dry, add a bit of extra virgin olive oil. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
Cheese Ravioli Filling
1 lb ricotta cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 Tablespoons dry parsley flakes
1/4 cup plain breadcrumbs
1/4 cup romano cheese, finely grated
Mix all ingredients in a bowl until smooth.
When filling your raviolis, do not overfill -- a little filling may escape the pocket seal, and that's okay, but too much will weaken the seal and make a huge mess when you cook!
And of course, whether I'm making pasta or ravioli, I have to serve it with Ornozo's Italian Marinara Sauce! The sauce makes the dish!
Now, I look forward to seeing your Favorite Ingredients Friday Italian Edition recipe! I won't be able to visit your recipes right away but fear not, I will stop by to visit your recipe as soon as I can!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
For guidelines and my past Favorite Ingredients Friday recipes, click here.
Thanks so much for your participation. I do appreciate it!