Since I have been so focused on Italian food lately, I thought you might enjoy this easy recipe for ravioli.
It isn’t hard, although it does take a little time and muscle (rolling out the dough).
If you have a fork, a rolling pin and a something you can use to cut out the ravioli, you can make this recipe without any special kitchen gadgets.
2 cups flour
1/2 tsp. salt
1 tbsp. olive oil
Scoop flour into a mixing bowl and mix in salt. Create a well in the center and add in eggs and oil. Blend with a fork until no longer crumbly and dough forms a ball. Set aside and cover with a lightly dampened towel to keep dough from drying.
1 cup cooked chicken, shredded or chopped
1 cup ricotta cheese
1/2 cup mozzarella cheese
1 tsp. seasoning (can use Italian or Mrs. Dash works)
1/2 tsp. salt
Blend ingredients together, set aside. Set pot of water to boil, adding a pinch of salt.
Roll out pasta dough until thin. Cut in half. Drop pasta dough by rounded spoonsful on the dough then cover with second piece. Cut out ravioli (using a special cutter if you have one or a knife, biscuit cutter or drinking glass if you don’t.
Crimp edges and make sure they are sealed then slide into boiling water. Boil on medium-high heat for about 12 minutes or until dough looks done.
Serve with pasta sauce and a sprinkling of Parmesan cheese.
This recipe makes about 12 super-gigantic ravioli or a two dozen small ones.
She Who Needs to Step Away from Italian Food for Awhile