Ravioli
Ravjil
Ingedients
For the Dough
200g. plain flour
pinch of salt
150g. semolina
2 beaten eggs
For the filling
400g. rikotta
salt and pepper
2 eggs beaten
4tbsp. grated parmesan cheese
1 tbsp.chopped parsley
Method
Start with the dough mix the sieved flour, semolina and salt carefully, add the eggs and knead until dough is like elastic, if to stiff add a drop of cold water
Rest for 1 hour now prepare the filling.
put all the other ingredients rikotta, beaten eggs cheese parsley salt and pepper into a mixing bowl mix everything well
Divide the dough into 4 pieces and roll into long thin strips dampen the edges with water
Put small balls of rikotta some 2cm from the edge of the pastry and 4cm apart.
Turn one edge of the pastry on the other one and press to seal,
using a ravioli cutter cut out the pastry lOcms away from the filling,
Leave to nest for 10 minutes,
boil in salted water till soft
Serve with tomato sauce and grated cheese |