Ravioli Quattro Formaggi

Ravioli Quattro Formaggi

Recipe type: Pasta Yield: Prep time: mins Cook time: mins Total time: 0 mins

Ravioli Quattro Formaggi taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

Ingredients:

FILLING:
1 C Ricotta cheese – fresh
1/8 C Reggiano Parmesan – freshly grated
1/8 C Capriole Farms goat cheese
1/8 C Gorganzola dolce latte cheese – chopped
1 t Italian parsley – chopped
Sicilian sea salt to taste
Ground black pepper – fresh & to taste
Method: Mix all ingredients together & adjust the seasoning.

PASTA DOUGH:
4 Eggs – whole 4 Egg yolks
1 T Olive oil
1 t Sicilian sea salt
2 3/4 C Semolina flour
1 1/4 C Flour – all purpose
2 T Water

FOR THE SAUCE:
1/2 C Chicken broth – fresh
1 T Butter – unsalted
1 T Pine Nuts – toasted
Sicilian sea salt to taste
Black pepper to taste
Shavings of Reggiano Parmesan Cheese

MARSALA GLAZE:
1 C Marsala wine

Directions:

1. Method #1:
2. In a food processor, add all ingredients.
3. Pulse until a ball forms & then take out and knead by hand until dough is slightly firm.
5. Method #2:
6. In a large bowl add all dry ingredients into center of the bowl.
7. Make a small well in the center of the dry ingredients and add the remaining ingredients.
8. With a fork beat the liquid until smooth, slowly touching the sides incorporating the dry ingredients.
9. KEEP MIXING UNTIL A BALL IS FORMED.
10. Take the ball out and then knead by hand until the dough is slightly firm (Texture should be slightly firmer than your ear lobe).
11. You may need to adjust the water amount due to the humidity in the air.
12. After the dough has rested, roll out the pasta dough progressively with a pasta machine until the dough is thin enough that you can see your hand through it.
13. Brush the dough with egg yolk and add the filling on half of the dough with a spoon (the size of a Quarter).
14. With the other half of the dough, place over the side with the filling so that you form a ravioli.
15. With a small shot-glass, form the center of the ravioli & press all the air out.
16. Cut with a circle cutter so there is a small edge around the center.
17. Press the sides gently pushing the air out and set aside.
18. Cook in boiling salted water about 2 minutes and then toss into the sauce.
20. Sauce Method:
21. In a saucepan, reduce the chicken broth down by half.
22. Add the butter and bring to a boil.
23. Then take the sauce off the heat.
24. Stir quickly so the sauce does not break.
25. Add the cooked ravioli and toasted pine nuts.
26. Adjust the seasoning & serve.
27. Arrange the ravioli on the plate (about 6 pieces) like a flower overlapping only on one side.
28. When you get the sixth ravioli, slip it under the first.
29. Drizzle the sauce & pine nuts over the ravioli, adding a little extra sauce.
30. Garnish with "Marsala Glaze" (using a squirt bottle, make sure the glaze is warm, not hot).
31. Drizzle the ravioli’s like it was a zigzag line.
33. Marsala Glaze Method:
34. Using 1 C Marsala wine, cook down by 3/4 until it is thick, or you can use a corn-starch slurry to thicken.
35. Finally, add the shavings of Parmesan cheese over the ravioli & serve immediately.

Published on October 27, 2009 by Teri Williams