RAVIOLI FILLING RECIPE CHEESE RECIPES

Steps:

• In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with sauce and grated cheese before serving. Garnish plate with chopped herbs and toasted pine nuts.
• *For Herb-Patterned Pasta: Follow the standard recipe given above and roll it out to a medium-thick sheet. Next, take well-washed leafy herbs such as, basil, flat-leaf parsley and tarragon, pinch away the stems so only the leaves remain. Hand press the fresh herbs on the dough's surface at 1-inch intervals. Fold the dough over itself and run the "sandwich" through the pasta machine at a thin setting. The leaves will stretch and pattern the pasta. Continue making ravioli as indicated in the procedure.

Steps:

• Place all the filling ingredients in a large bowl and stir to combine. Lay 1 sheet of pasta on a floured surface, and place heaping teaspoons of the filling on the pasta at 1 1/2-inch intervals, in lines 1 1/2 inches apart, until you have covered half the sheet. Brush the edges of the dough with water, and fold over the uncovered side of the dough. Pinch edges to seal. Using a fluted pastry wheel cut down the length of the dough between the mounds of filling. Then cut each strip into individual ravioli parcels. Pinch all edges to seal, using a little water if necessary. Repeat with all dough and all filling. Arrange the ravioli in a single layer on a floured dish towel, and let them dry for about 1 hour, turning them over after 30 minutes. Bring a large pot of salted water to a boil. Add the ravioli and cook for 10 to 12 minutes, until tender. When ready, the pasta will rise to the surface of the water. Meanwhile heat the tomato sauce to a simmer. Stir in the cream and tarragon, and gently bring the sauce back to the simmer. Remove from heat. Drain the ravioli and serve with the tomato cream sauce and garnishes.;
• Heat oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, chicken stock and basil. Simmer for 5 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Yield: 3 cups;