The Dough ( Food Processor Method) From Lidias Family Table
2 Cups All-Purpose Flour
2 large whole eggs
1/4 cup extra virgin
3 tablespoons water
Fit the regular steel cutting blade in the bowl of the processor ( these batches are too small for the
dough blades of most machines)
Measure the flour into the bowl , process for a few seconds to blend and aerate.
Drop the eggs into a
spouted measuring cup. Beat briefly with a fork to break them up. Mix in the measured amounts of oil and water. ( You should have
7 fluid ounces). To minimize the chance of overheating the dough use eggs right from the refrigerator and cold water.
Start the machine
running with the feed tube open. Pour the wet mixture into the bowl quickly ; scrape all the egg drippings out of the cup into the
food processer too.
Let the machine run for about 1/2 minute.A dough should form quickly ; most of it should clump or ball up on the
blade-some may be spread on the sides of the bowl-where it will twist and knead. Let the machine knead the dough for about ten seconds
( no more than 40 seconds total processing.
Turn all the dough ( small clumps too )out onto a very lightly floured surface and knead
by hand for another 1/2 minute or so until the dough is smooth soft and stretchy.
2 lbs ricotta cheese
3 eggs plus 2 additional
1/2 cup freshly grated Parmesan or Romano cheese.
1 garlic clove pressed.
1/2 cup chopped fresh parsley
salt and pepper to
Mix the ingredients thoroughly in a large wide bowl.
Use a pasta machine to roll out the dough into thin sheets and
assemble on a ravioli mold. ( The easiest method)
The old fashioned way requires a rolling pin and rolling of the dough into thin sheets.
A spoonful is placed along a sheet about an inch apart and another thin sheet placed on top. Press down with your thumb to separate
the ravioli and "cut" by squeezing a drinking glass over the ravioli or use a ravioli cutter.
Meanwhile bring about 8 qts salted water
to a boil in a large pot.
Using a spatula gently lift the ravioli int the rapidly boiling water. The ravioli will keep rising to the
top during cooking, crowding each other.Lower the heat to medium and gently press the ravioli back down into the water using a large
flat soup skimmer. This step is important because it allows the ravioli to cook evenly. Continue and test for doneness until no longer
than 10 minutes.
Use any sauce, preferably marinara , and cover with grated cheese and a little black pepper.