Pasta, Noodles and Rice Recipes - Cheese Ravioli Recipe

Ingredients

Serve 4

• 425 g/14 oz plain flour

• 4 eggs, beaten

• 1.5litres/2 1/2 pints Vegetable Stock

• salt

Cheese filling:

• 250 g/8 oz ricotta cheese

• 125 g/4 oz Bel Paese cheese, freshly grated

• 50 g/2 oz Parmesan cheese, freshly grated

• 2 eggs, beaten

• pinch of grated nutmeg

To serve:

• 125 g/4 oz butter, melted

• 75 g/3 oz Parmesan cheese, freshly grated

---

Method:

1. To make the pasta, sift the flour and a pinch of salt on to a work surface and make a well in the centre. Add the eggs and mix to a smooth dough. Shape into a ball, wrap in a damp cloth and leave for about 30 minutes.

2. Meanwhile, make the filling. Put the ricotta and Bel Paese into a bowl and beat well. Add the Parmesan, eggs, nutmeg and a pinch of salt and beat thoroughly.

3. Roll out the dough on a lightly floured surface until it is paper-thin. Cut it into 4 cm/1 3/4 inch squares with a pastry cutter wheel.

4. Put a little filling in the centre of each square, then fold the dough over to make triangles. Turn the corners upwards.

5. Bring the stock to the boil in a large saucepan. Add the ravioli and cook for 5 minutes or until they rise to the surface. Drain and pile into a warmed serving dish.

6. Sprinkle with the melted butter and Parmesan, and serve immediately.