Irma (Giansante) Colarossi, Carpineto della Nora, Pescara
(Yield: 4 servings)
PASTA DOUGH:
4 cups flour (extra for dusting)
1 cup water
4 eggs
FILLING:
1 egg
1 pound Ricotta cheese (drained)
¾ cup grated Romano cheese
¼ cup finely chopped Italian parsley
1 teaspoon each, salt and freshly ground pepper
1. Prepare dough as per pages 306-7.
2.For filling, combine egg, Ricotta, Romano cheese, parsley, salt and pepper in bowl. Mix well.
3.Refrigerate wrapped for approx. an hour (or overnight).
4.When assembling, divide dough into 4 sections.
5.Working with one section at a time, roll out dough with rolling pin into long sheet, 6 inches wide and approx. ⅛-inch thick. Make sure to flour your surface so dough does not stick.
6.Drop rounded teaspoons of filling onto centre of rolled-out dough (approx. 2 inches apart).
7.Fold dough lengthwise over filling, top to bottom, and press firmly along edges. Then press dough in between fillings, sealing together.
8.Position ravioli cutter between lumps of filling and slice. Continue until pasta is entirely cut.
9.Place ravioli on a floured baking sheet or floured surface (covered). Repeat from step #5 until all ingredients are used.
10.In large pot of boiling salted water, drop in ravioli and cook for approx. 5 minutes. Test one ravioli to ensure Ricotta filling is cooked. Remove with a slotted spoon and serve with your favourite sauce.
For this recipe we browned some sage leaves in butter until crisp and added edible florets from the sage plant as a garnish.