These are common to all parts of
Ingredients:
White, Red or Green Pasta
Filling of choice
Instructions:
Notes:
Ravioli makes a mouth-watering first course whether served steaming
hot in a cooked tomato sauce or chilled in a thick salsa of strained and herbed
fresh tomato pulp.
To make Ravioli, mark the rolled dough (which has not been
allowed to rest after rolling) with a pastry wheel into 2½cm / 1 inch squares. Place
the stuffing in the squares and top with the other strip of pasta. Cut around
the squares with the wheel and place on a flat tray.
To make the ravioli in a shaped tray, roll the pasta in to
strips a little larger than the tray, line the tray with pasta and place the
filling in each of the square sections. Cover the whole with another strip and
roll over the top with a rolling pin. The ravioli shapes will seal and the tray
can be turned over to release the ravioli.
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