1 full load of pasta dough made into ravioli OR your choice of stuffed pasta
3 cups Ricotta cheese
2 or 3 eggs (depending on dryness of cheese)
3/4 cup freshly grated Parmesan cheese
1/4 cup parsley, chopped
salt and pepper to taste
1 egg, beaten for assembling ravioli
2 cups of marinara sauce (see recipe page 46)
freshly grated Parmesan cheese for garnish
Directions
Mix Ricotta, eggs, Parmesan and parsley in a bowl until smooth
Salt and pepper to taste and set aside
Make ravioli according to instructions for making filled pasta in the Making Pasta chapter
You can assemble ravioli as directed using the Popeil Ravioli Cutter for smaller shapes to make about 80 ravioli or by hand method to make larger shapes
Beat the remaining egg
Be sure to brush bottom layer of dough with egg before placing stuffing on it and then covering with the top layer of dough
Pinch the edges of the dough together to seal or you can use the tines of a fork to make a regular pattern
Cook the ravioli until al dente
Do this in batches if necessary, then drain the pasta
Serve covered with marinara sauce and top with grated cheese.
VARIATIONS: This stuffing works equally as well for making cannelloni, manicotti, tortellini, cappellet- ti, or any other fancy shape you can make by hand.
