this is part two of our "what to eat" tips row ♥
-6 to 6-1/2 cups all-purpose flour
-3/4 cup water
-2 teaspoons olive oil
-1 can (28 ounces) crushed tomatoes
-1-1/2 cups tomato puree
-1/2 cup grated Parmesan cheese
-1/3 cup water
-1/3 cup tomato paste
-3 tablespoons sugar
-2 tablespoons minced fresh basil
-1 tablespoon minced fresh parsley
-1 tablespoon minced fresh oregano
-1 garlic clove, minced
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1 carton (15 ounces) ricotta cheese
-2 cups (8 ounces) shredded part-skim mozzarella cheese
-1/3 cup grated Parmesan cheese
-1 egg, lightly beaten
-2 teaspoons minced fresh basil
-1 teaspoon minced fresh parsley
-1 teaspoon minced fresh oregano
-1/4 teaspoon garlic powder
-1/8 teaspoon salt
-1/8 teaspoon pepper
what to do? (:
Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.
Yield: 6 servings.
i hope you like it ♥
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