Three Cheese Ravioli

Name: Three Cheese Ravioli
Ingredients: Pasta; plain white flour; egg; salt; Filling; 500 g fresh ricotta cheese; 3/4 cup grated parmesan cheese (not the shaky cheese!); 2 cups grated edam cheese (or any mild white cheese); 1/3 cup finely chopped garlic chives; (Groud to taste) or gourmet pepper (Groud to taste); salt (to taste); Sauce; 2 (400 g) cans chopped tomatoes with juice; 500 ml cream

14 ingredients

1 steps

Ingredients

Pasta
plain white flour
egg
salt
Filling
500 g fresh ricotta cheese
3/4 cup grated parmesan cheese (not the shaky cheese!)
2 cups grated edam cheese (or any mild white cheese)
1/3 cup finely chopped garlic chives
(Groud to taste) or gourmet pepper (Groud to taste)
salt (to taste)
Sauce
2 (400 g) cans chopped tomatoes with juice
500 ml cream

Directions

1

["For the Pasta:.", "For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.", "Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.", "At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called \"Breaking\"" the dough. When you have reached this point