#1175 - Easy Homemade Cheese Ravioli

(by Shirley McNevich)

1 beaten egg
8oz. good quality ricotta cheese
1 tsp. (or more) parsley flakes
1/2 tsp. salt for dough; 1 tsp. salt for cooking
1 cup flour
water (about 1/4 cup)
your favorite pasta sauce

Open the ricotta cheese container--add the parsley flakes, stir it, and put it back in the refrigerator. In a bowl add flour, beaten egg, salt, and about 1/8 cup water--mix with your hands until it forms dough. If too dry, add a little more water and remix. Once you have a good dough ball, place the dough in a bowl covered with Saran Wrap and set it aside for half an hour. After the half hour is up, flour your counter, put the dough in the flour, flour the top of the dough and use a rolling pin to roll out the dough (very thin). Use a knife or a pastry cutter to cut the dough into 2", 3" or 4" squares. Place one dough piece on the counter, put 1 tsp. of ricotta cheese mixture on the dough, and cover with a second dough piece. Use a fork to press and seal all four sides of the ravioli together (if you have trouble with the ravioli staying together, spray a little Pam on your finger and spread the Pam on the edges of the first piece of dough before putting the second piece on top and sealing it with the fork tongs). In a large pot of boiling water, add 1 tsp. salt--stir. Carefully drop the ravioli into the boiling water one at a time--cook until the ravioli float to the top of the water (this means they are done). Carefully drain the ravioli--do NOT rinse--add ravioli to a serving plate and top with your favorite pasta sauce (heated).