|EVERY FEW MINUTES|
|RAVIOLI WITH MARINARA SAUCE|
Cheese filling or
Homemade pasta dough
2 tbsp. salt
1 tbsp. salad oil
1/4 c. grated Parmesan cheese for topping
Prepare cheese or meat filling; set aside. Prepare homemade pasta dough. Cut pasta into 4 pieces. On floured surface, with floured rolling pin, roll 1 piece into a 15 x 6 inch rectangle; with sharp knife, cut rectangle crosswise into five 6 x 3 inch pieces. Spread rounded tablespoonfuls of either cheese or meat filling on 3 inch side of each piece of pasta to within 1/4 inch of edges. Fold dough over filling, bringing ends together; with fork dipped in flour, firmly press edges together. Place ravioli in single layer on floured, clean cloth towels. Repeat with remaining pasta and filling, making 20 ravioli in all. Let dry 30 minutes before cooking.
Prepare Marinara Sauce. In large kettle over high heat, heat to boiling 4 quarts water, salt and salad oil. Cook ravioli, a few at a time. 10 minutes or until tender but firm; drain well in colander. Arrange on heated platter. Spoon Marinara Sauce evenly over ravioli; sprinkle with Parmesan cheese. Makes 4 servings.
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