R is for Ravioli

My husband loves ravioli.  He says that he doesn't have a pasta off switch - that's why he can eat so much pasta.  Ravioli know no bounds for him.  I haven't made ravioli in ages/years but after posting this I might make some this weekend.  It just tastes so good.

Fresh Cheese Ravioli

Filling:
about 1 cup grated cheddar cheese
1/2 tsp chili powder
1 egg
1 tbsp flour

Combine everything but the egg.

Gently beat the egg and mix into the rest of the ingredients.  It should stick together loosely when rolled into a ball.  If it doesn't add a tiny bit more flour until it does.

Roll into balls and set aside.


Pasta dough-

flour
egg

To make pasta dough, you need to combine (100gr) or 1/3 cup all-purpose flour with 1 large egg in the food processor.  It should resemble peas and come together when you gently press it together.

Let it rest about 15 minutes and then put it through you pasta machine, gradually making it thinner and thinner.  If you don't have a pasta machine, roll out your dough until it very thin.

Cover so it doesn't dry out.

Place the balls along the edge that you plan to fold  - space them about 1 1/2 - 2 inches apart. Wet the spaces lightly between the cheese and fold over, pressing down gently to seal.  Try to remove as much air as possible. 

Cut with knife or pizza cutter, cover and set aside.

Bring a large pot of salted water to boil and add the ravioli when it reaches a good rolling boil. 

Boil for about 5 minutes.

Remove and serve.  A nice pasta sauce can be added on top or it can just be buttered.

Enjoy!