- 2/3 pound flour
- 3 large eggs, beaten
- 1/3 teaspoon salt
- 4 teaspoons cooking oil
In a large bowl, mix the first four ingredients
together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.
Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.
- 1/3 pound ricotta cheese
- 1/4 pound Swiss cheese, grated
- 1 tablespoon Asiago cheese, grated
- 2 large eggs, beaten
- 2 tablespoons parsley, chopped
- Ground nutmeg
- Salt and pepper
- 1/2 gallon chicken stock
- 2 tablespoons butter, melted
- 2 tablespoons Parmesan cheese, grated
In a bowl, mix together: ricotta, Swiss, eggs, parsley – then season with nutmeg, salt and pepper.
Instructions Place tablespoons of filling on the sheet of dough, about 1 inch apart, until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares. Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
Remove and drain the ravioli, then sprinkle melted butter, Asiago and Parmesan cheese. Toss and serve hot.