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| A basic pasta dough recipe and traditional Ricotta filled dough, a family favorite. We used to traditionally have these only for Holidays or special occassions. A family favorite that has been handed down from generation to generation. Easy to make, a little time consuming but so very worth the efforts! Tender pasta filled with fabulous flavored cheese inside topped with Traditional Italian red sauce.~ |
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Perfect with Traditional Sunday Sauce |
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| It's hard to get them all the same size unless you have a machine, I have a round cookie cutter also depending on the shape you want to make them. These are 3 inch squares, cut with a knife. It's therapy for me, I love making it the old fashioned way, the dough is wonderful to work with. This is not complicated. Roll, cut, fill, seal. |
2 egg yolks
6 cups flour
3/4 cup water
4 tablespoons oil
Put flour in a bowl, make a well in the center, add oil and eggs and yolks. Work enough water with your fingers to make a soft dough, mix till well blended. With floured board knead until smooth, cover rest for 1/2 hour. Do not over mix and knead just for a few minutes...till smooth .
Filling:
3 lbs of Whole Milk Ricotta Cheese
6 eggs
2 tablespoons fresh parsley
1/2 cup grated Romano Cheese
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mozzarella shredded
On floured board, roll out dough thin 1/4 inch thick. Each square should be 2x3 inches. Or cut with a round fluted edge cookie cutter. I do the squares. Fill each square with 1 tablespoon of filling. Cover with another square, and seal with fork around the edges. Boil in salted water, adding a little oil to keep them from sticking. Serve with Traditional Sunday Sauce , or freeze on a cookie sheet till solid, then remove from tray, place in a freezer bag for future use.
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