I use a filling of minced cooked veal or turkey breast, parmesean or romano cheese, a bit of minced onion and garlic and a few spoonfuls of ricotta cheese, mixed together and placed with a melon baller on my pasta. The sauce is one tablespoon of extra virgin olive oil in a pan, 4 to 6 cloves of fresh garlic, smashed and diced fine added to the pan, just sweat the garlic till it is slightly translucent. Add 4 cups of finely diced roma tomatoes. With a potato masher, stir the sauce and mash down a bit. Add 2 tablespoons each of fresh finely diced parsley, basil,and italian oregano leaves, If using dried spices cut to 1 teaspoon each. Add one can of Italian type tomato paste. serve with grated romano cheese
Ingredients
- 1 3/4 cups of seminola or durham flour
- 1 teaspoon salt (I use Kosher salt)
- 2 room temperature eggs, very well beaten
- 2 tablespoons of water
Directions
Combine ingredients
Mix well, the texture should be like soft bread dough elastic, but not sticky to the touch. Cover and let stand for 1 hour.
Separate the dough into two equal parts, keep the non working dough covered.
On a well floured board, roll the dough out to desire thickness and trim to an oblong
Space your filling according to how large you want your ravoli.
Roll the remaining dough out and cover the ravoli, let the dough relax over the filling for just a bit, then with a pastry wheel (metal one is best) mark and seal your ravoli
Dry for one hour covered
Use 3 quarts of salted rolling boil water to each 8 ounces of ravoli to be cooked.
Add a few ravoli slowly to water. Use a wooden fork to stir slowly and carefully. Cook to 15 minutes of al dente, place in a colander to drain, keep covered while cooking the rest of the ravoli.
Space the filling on the
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Submitted 6/13/05.
Source: Red Mill Seminola Flour
Submitted By: Helen Baldwin
dalynn@mail.tds.net
Pasta from scratch