Jumbo Ravioli Recipes

Steps:

• 1. Clear a counter space large enough to work with. Dump the 2-1/2 cups of flour on the counter,make a well in the middle and add the 3 large eggs.olive oil and 1/2 teaspoon salt. Using a fork mix it all together until it starts to form a dough then flour your hands and finish mixing. Wrap the dough in plastic wrap and place it in the fridge to rest for 10-15 minutes.
• 2. For the filling: Combine the ricotta,one egg beaten,pinch of salt,grated cheese and parsley,mix well.
• 3. Cut the rested dough into four equal pieces. Begin by rolling out one piece at a time keeping the other pieces wrapped in plastic so it doesn't dry out on you.
• 4. Roll the dough into a thin rectangle then using a teaspoon form rounded mound of the filling leaving an inch or more around each mound,makes about six at a time. Fold over one end of the dough to cover then press down around the edges to seal.(see hint at the bottom) Cut with a knife to make squares or you can use a ravioli stamp like I did. Hint:Using your finger swipe some water around the mounds of ravioli before you fold over the dough for a better seal.
• 5. Refrigerate or freeze until ready to cook. To cook just bring a large pot of salted water to a boil and drop them in one at a time. Cook for 3-5 minutes or until they float. Add your favorite sauce and enjoy!! :)

Steps:

• 1. Pasta Dough: In a large bowl, combine 1 cup of the flour and remaining ingredients. With mixer at medium speed, beat for 2 minutes, occasionally scraping bowl. With wooden spoon, stir in the rest of the flour to make a soft dough; adding a little more flour, if necessary.
• 2. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5-10 minutes. Cover dough and let rest 30 minutes. Meanwhile, Make meat filling or filling of your choice.
• 3. Meat Filling: In a 10-inch skillet over medium high heat, cook hamburger, onion, and garlic until hamburger is thoroughly browned. Remove from heat and drain of juices. Stir in egg, Parmesan cheese, and salt. Mix until well blended; set aside. Make the Ravioli.
• 4. Jumbo Ravioli: Cut the pasta dough into 4 pieces. On a well-floured surface, with a floured rolling pin, roll one piece of the pasta dough into a 15x6 inch rectangle. With a pizza cutter, cut the rectangle crosswise into five 6x3 inch pieces.
• 5. Drop rounded Tablespoonful's of filling on the 3-inch side of each piece of pasta to within ¼ inch of edges. Beat one whole egg in a small dish to make a egg wash. Using a pastry brush, brush the outside edges of the ravioli with the egg wash.
• 6. Fold dough over meat filling, bringing ends together. Press all edges to seal. With a fork dipped in flour, again, firmly press down on edges to permanently seal pasta.
• 7. Place ravioli in a single layer on clean towel. Repeat with remaining pasta and meat filling. Let dry 30 minutes. Meanwhile, make marinara sauce or use your favorite pasta sauce.
• 8. In a 5 quart stockpot, heat the water and salt to boiling. Drop in ravioli and cook about 10 minutes; drain on a paper towels or in a colander.
• 9. Arrange ravioli on a platter or individual plates and spoon Marinara sauce over ravioli. Sprinkle with parmesan cheese.
• 10. Serve with garlic bread sticks, salad and wine.