Life & Four Cheese Raviolis
“Life is amazing. And then it is awful.
And then it’s amazing again.
And in between the amazing and the awful it’s ordinary and mundane and routine.
Breathe in the amazing, hold on through the awful, and relax and exhale during the ordinary.
That’s just living heartbreaking, soul-healing, amazing, awful, ordinary life.
And it’s breathtakingly beautiful!”
~~ LR Knost~~
Things have been awfully silent here, I know. This little cocoon of mine has been deserted and trust me I have missed every day of being away and lost!
Life has kept me busy, in many ways. New experiences, new friends, new challenges. Everything that came as new is a part of me and I am grateful for being alive to have all this! And someday I will look back and know exactly why it all had to happen!
Here’s to you, here’s to me… to friendships, to family!
Here’s to life!!!
P.S – This recipe is taken from allrecipes.com (here), They have served these with sauce in the original recipe but I like mine with olive oil. Please feel free to check out their suggestion.
Life & Four Cheese Raviolis
- 2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon olive oil
- 2 eggs
- 1 1/2 tablespoons water
1 1/2 tablespoons water
- Ravioli Filling:
- 1 (8 ounce) container ricotta cheese
- 1 (4 ounce) package cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup provolone cheese, shredded
- 1 egg
- 1 1/2 teaspoons dried parsley
- Olive oil drizzle
- Cruched black/red pepper
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter or with ravioli molds as I have used here. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Serve immediately, topped with drizzle of olive oil, some crushed black pepper or red pepper.