cheese ravioli
- 2 cups semolina
- 2 cups all-purpose flour
- 6 eggs
- 1 pinch salt
- 2 tbsp olive oil
- 1/2 lb. ricotta cheese
- 1/4 lb. Gruyere cheese, grated
- 1 tbsp Parmesan cheese, grated
- 2 large eggs, beaten
- 2 tbsp parsley, chopped
- ground nutmeg, salt and pepper
- 1/2 gallon chicken stock or water or a combination
- 2 tbsp butter melted
- 2 tbsp Parmesan cheese, grated
Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands.
Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
Mix Ricotta, Gruyere, Parmesan cheeses, eggs, parsley, and then season with nutmeg, salt and pepper. Set aside.
Roll out dough with a pasta machine, going down one setting each time until you get to setting 4. Cut into your favourite style of noodle or stuff with your favourite filling to make ravioli. Bring chicken stock or water to a boil in a large pot, and then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favourite sauce.
Recipe Hints
- I use the Ravioli attachment for my Kitchen Aid stand mixer to form the Ravioli. You can also get other Ravioli forms to use.
