Fresh Pasta

Serves: 6

Ingredients: 

½ cup flour
½ cup semolina flour
1 egg
1 tablespoon olive oil
Salt
1/4 cup wáter

Directions:

Mix flour and salt together. Make a well in the flour and add the egg and ¼ cup of water. With a fork, break the egg and stir into the flour. Add more water if needed. The dough should feel like leather. Knead dough, cover and then let it rest.

Divide pasta dough into half roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or mold. 

Bring a soup kettle of water to a boil. Add ravioli and reduce heat. Cook ravioli until it floats to the top and 2 minutes more. Drain and spoon sauce over ravioli.

Alfredo Sauce

Serves: 6

Ingredients: 

½ cube butter
1 cup cream
1 cup Romano cheese, grated
1 tablespoon garlic, minced
2 tablespoons parsley, chopped
½ cup white wine

Directions:

In a sauce pan, melt butter and add garlic. Then add the wine and reduce to half. Add cream and heat then add cheese and whisk. Add parsley and serve.

Ravioli Filling

There’s no limit to the fillings you can put into ravioli. Traditional fillings include cheese, sausage, mushrooms, spinach, chicken and even pumpkin. To get you started, here’s a recipe for homemade ricotta cheese:

Ricotta Cheese:
1 gallon whole milk
1/3 cup distilled vinegar
1 teaspoon salt

Directions:
Heat milk slowly to 190 degrees F to 195. Add vinegar and stir, then let set for 10 minutes. With a slotted spoon, lift curds out and place them in a cheese cloth lined colander to drain. When drained, move to bowl and mix in salt. Wrap and refrigerate.