Instructions for ravioli filling and how to make them using the pasta dough recipe on this blog.
Tools you'll need:
All tools as listed in the pasta dough recipe
Fork
Ingredients:
All as listed in the pasta dough recipe
3 lbs full-fat ricotta cheese
3 Large eggs
1 tsp garlic powder
1 tsp dried parsley
Instructions:
Make the pasta dough as instructed in the pasta dough recipe. It is very helpful to have a pasta machine to roll the dough into flat sheets, but doing by hand like the pierogis is fine too.
Combine the ingredients and stir well for the filling. Spoon a dollop onto the dough. Fold the dough over, keeping any air pockets out of the filling pocket. Use a four around the edges to pinch. Instead of folding them over, you can lay another sheet of dough on top, cut each ravioli into a square, removing any air pockets around the filling, and use the fork to pinch the sides. Be careful when using the fork that you do not accidentally puncture the dough with the tines of the fork.
Freeze the sheets of ravioli and then transfer to ziploc freezer bags for storage. Or boil immediately to serve.
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