There aren’t many meals that everyone in the family goes crazy for but ravioli is one of them. Last week I shredded a crockpot beef roast and mixed it with ricotta. This week a cheesy version went over just as well.
When making pasta, I try to work with as dry of a dough as possible if I’m rolling it out by machine. This is just so the machine doesn’t get gummed up. If I’m doing it by hand, a little wetter dough is necessary otherwise I find it impossible to roll out.
1 1/4 cup whole milk ricotta cheese
1 cup grated cheddar cheese
1/2 cup fresh grated Parmesan cheese
1/4 t black pepper
2 T fresh chives
2 onions, diced and slowly sautéed (almost caramelized)
1 recipe pasta dough, below
Mix all filling ingredients together well. Fill pasta according to machine instructions or by hand, being careful not to roll the dough to thin. Crimp edges well if doing by hand.
Cook immediately for 3 minutes in boiling salted water. Serve immediately, or pack into your children’s lunch boxes. (They loved it cold!)
Yield: about 120 ravioli (1 1/4 inch)
1 cup white bread flour
1 cup whole spelt flour
1 cup whole wheat bread flour
1 t salt
1/2 cup water
Mix all together, using more water if necessary. Knead well and roll out to the thickness of a dime. Fill immediately if using for ravioli.