cheese ravioli
Recipe courtesy of Paul Neu, Executive Chef, Wayzata Country Club (Plymouth, Minn.)
Ingredients
- Ingredients for pasta:
- eggs - 32 ea., whole
- egg yolks - 16 ea.
- flour - 6 qts.
- kosher salt - 1 Tbsp.
- Ingredients for cheese stuffing:
- mozzarella cheese - 1 lb.
- ricotta cheese - 1 lb.
- cream cheese - 0.5 lb.
- kosher salt - 1 Tbsp.
- white pepper - 1 tsp.
- liquid egg - 0.5 cup
- Ingredients for ravioli sauce:
- yellow onions - 2 ea.
- celery - 2 cups, diced
- olive oil - 0.25 cup
- garlic - 0.33 cup, chopped
- plum tomatoes - 2 cans, whole
- tomato fillets - 1 can
- basil - 2 Tbsps., dried
- oregano - 1 Tbsp., dried
- kosher salt - 2 Tbsps.
- sugar - 0.25 cup
Instructions
Procedure for pasta:
- Add all ingredients to a mixer with a dough attachment.
- Mix on low until dough is smooth.
- Continue to add flour until dough is no longer sticky.
Procedure for Cheese Stuffing:
- Mix all ingredients in the Robot Coupe and mix until smooth.
Procedure for ravioli sauce:
- In a large stock pot, bring all ingredients to a boil and reduce to simmer for 3.5 hours.
- Push finished sauce through a food mill.