From scratch pasta with a cheese and prosciutto filling.
by Content_Art9682
3 Comments
hjperez2000
Buoni!
Content_Art9682
So I didn’t know I should include a recipe. This is pasta dough made with all purpose flour, egg yolks and whole eggs with a splash of olive oil. We generally use a ratio of one whole egg plus two yolks. That gets adjusted up and down in total egg count depending on how much flour we use. Usually the one egg plus two yolks is enough to make pasta for two for a single meal. For this giant batch of ravioli we used 4 whole eggs and 8 yolks to make a big batch of pasta dough. Rolled it out to a two thinness on a stand mixer pasta roller attachment.
Filling is made of mozzarella, ricotta and Costco Italian Parm plus finely chopped prosciutto and some garlic powder.
Simmered at a low heat for 9 minutes or so to cook. Could cook them faster at a rapid boil, but I felt like they would burst.
Making these ahead for dinner tomorrow night. Will update with a finished picture.
AccordingExam4501
Ravioli always hits the spot! These look delicious!
3 Comments
Buoni!
So I didn’t know I should include a recipe. This is pasta dough made with all purpose flour, egg yolks and whole eggs with a splash of olive oil. We generally use a ratio of one whole egg plus two yolks. That gets adjusted up and down in total egg count depending on how much flour we use. Usually the one egg plus two yolks is enough to make pasta for two for a single meal. For this giant batch of ravioli we used 4 whole eggs and 8 yolks to make a big batch of pasta dough. Rolled it out to a two thinness on a stand mixer pasta roller attachment.
Filling is made of mozzarella, ricotta and Costco Italian Parm plus finely chopped prosciutto and some garlic powder.
Simmered at a low heat for 9 minutes or so to cook. Could cook them faster at a rapid boil, but I felt like they would burst.
Making these ahead for dinner tomorrow night. Will update with a finished picture.
Ravioli always hits the spot! These look delicious!