Cheese Ravioli

Ingredients

• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 T. parsley
• 2 tsp. chopped chives
• 2 tsp. garlic greens chopped
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 egg, beaten
• 3 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 3 large Eggs beaten
• 2 1/2 tablespoons cooking oil
• 1/2 cup lukewarm water

Instructions

1. Cheese Filling
2. Combine all ingredients and mix well. Refrigerate until ready to use.
3. Basic Ravioli Dough
4. Sift together flour and salt. Mix eggs, oil and water in a separate bowl. Make a well in the center of the flour mixture and add liquids gradually, mixing until all liquid is absorbed. On a floured board, knead dough for 3 to 5 minutes, until smooth. Cover and let rest for 15 minutes. Break off two pieces of dough slightly larger than the size of a tennis ball and roll out each on a floured board into a 14- by 8-inch rectangle, with a thickness of no more than 1/8 inch.
5. If using a ravioli press: Lay one piece over the form and place 1 to 2 teaspoons of filling in the center of each square. Top with second piece of dough and roll over with a rolling pin until creases are visible between each square. Separate ravioli and place on a baking sheet. Cover and set aside. Repeat process with remaining dough and filling, reincorporating dough scraps into each dough ball as you go.
6. Without a press: With a knife, lightly mark one layer of dough into 21?2-inch squares (without cutting through the dough). Place 1 to 2 teaspoons of filling into the center of each square. Place second layer of dough over the first and cut through dough to form ravioli. Using a fork, press together the edges of each ravioli. Place, covered, on baking sheet and set aside.
7. When baking sheet is full (with a single layer), refrigerate or freeze. To cook fresh, place ravioli in boiling water and cook for 5 to 8 minutes, until pasta is tender. Cook frozen ravioli in boiling water for 8 to 10 minutes.
8. Makes 25 to 30 2-inch ravioli.