| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Pasta Dough:
6 large eggs
1 1/4 cups durum flour
Pinch salt
2 tablespoons olive oil
Egg wash (combine 1 egg yolk with 1 tablespoon water)

 

Ravioli Filling:
8 ounces soft goat cheese

1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1 tablespoon melted butter or extra virgin olive oil
1 large egg, lightly beaten
2 green onions, finely minced
Salt and freshly ground pepper to taste

 

Marinara Sauce (recipe follows)

Additional freshly grated Parmesan for accompaniment

1. For Pasta Dough: Stir eggs until mixed together, add flour, salt and olive oil. With a dough hook, knead mix for about 15 to 20 minutes. Form into 6-ounce balls and refrigerate for 30 minutes.
2. Flatten pasta dough, by running through pasta machine, if available, or by rolling out on a lightly floured work surface to about 1/8-inch in thickness.
3. In a large mixing bowl, combine filling ingredients together, mixing well.
4. To Assemble Ravioli: Spoon out small balls of filling mixture and place them on a sheet of pasta, spaced evenly apart. Brush the flattened pasta around the filling with the egg yolk wash. Cover with a second sheet of pasta of the same size. Press top layer of pasta around balls of filling mixture, making sure to get the air out. Cut into individual ravioli with a pizza cutter or sharp knife to desired shape.
5. Cook ravioli in a pot of boiling salted water, for about 1 minute. Remove from water, draining well.
6. Serve ravioli with the Marinara Sauce spooned on top with a sprinkling of Parmesan cheese.

Makes 4 servings.

Marinara Sauce

2 tablespoons olive oil

1 medium onion, chopped

2 to 3 garlic cloves, finely minced

2 (14-ounce) cans plum (Roma) tomatoes, hand crushed, hard cores removed

1/2 cup lightly packed fresh basil leaves, chopped

Salt and freshly ground pepper to taste

1. Heat oil in a large saucepan over medium heat. Add onions and cook until onions are softened, about 4 to 5 minutes. Add garlic and cook for 30 seconds. Add tomatoes and cook over medium heat, uncovered, for 20 minutes. Remove from heat, add the basil and season to taste with salt and pepper.

Makes about 4 cups.