I have made ravioli before. The key is to get the dough very thin, but not so thin that it breaks when boiling.
The dough is a nice and basic dough. It is soft and pliable which makes it easy to roll out.
The filling is pretty basic. Honestly its just cottage cheese. It is not the choice I would have gone with for the filling.
I did not find the ravioli to be all that cheesy. The cottage cheese remains chunky. I found it unappealing.
My husband and daughter enjoyed it. Of course, I think they like ravioli in general more than I do.
I did serve the ravioli tossed in a little butter with a sprinkling of fresh basil.
There certainly was no need for a heavy red sauce. . .
CHEESE RAVIOLI
3 Eggs
2 1/2 Teaspoons Salt
2 Cups Sifted Flour
3 Cups Cottage Cheese
2 Tablespoons Cream
1/8 Teaspoon Pepper
2 Quarts Boiling Water
Beat eggs slightly. Add 1 teaspoon salt and flour. Knead well. Cover and let stand for thirty minutes to one hour. Cut into three inch wide strips. Combine cheese, cream, 1/2 teaspoon salt and pepper. Place one teaspoon of filling 1 inch apart along the lower edge of each strip of dough. Cover with upper half, cut into squares with filling in the center of each square. Press edges together. Place on a cloth to dry for several hours. Drop a few at a time into boiling water to which remaining salt has been added. Cook 20 minutes.
Comments