Thursday, March 25, 2010

Three Cheese Raviolis

I have a head of cabbage in the refridgerator that I really need to use. I bought it at the farmers market almost two weeks ago and it's staring back at me in the refridgerator. Cabbage is one of those foods that I do actually like, but only once in awhile. The thing is, I had just finished a head of cabbage a couple of days before purchasing this one at the farmers market. (I made Asian coleslaw, regular coleslaw and sauted cabbage with that one head.) These are enough cabbage dishes to last me a couple of months. I shouldn't have bought the one at the famers market except that it was such a pretty head of cabbage. Don't ask me. I'm weird that way. So today I spent brainstorming different dishes to use cabbage in to cook for dinner tonight. How I ended up making Three Cheese Raviolis is just part of my charm I think. There is no cabbage anywhere near this dish. Well unless you count that I served broccoli with it which is a distant cousin to cabbage.

2 1/2 cups of flour
3 eggs
1 tbsp olive oil
1/2 tsp salt

Mound the flour up on the counter top. Make a well in the center. Crack eggs in the well. Add the salt and the olive oil. With a fork whisk the eggs slowly incorporating the flour. When most of the flour has been incorporated start kneading with your hands. This is going to take a while but I figure you are burning off some of the calories you are about to eat. Keep kneading the dough until it becomes glossy and smooth. Form into a ball and seal in plastic wrap. Let rest for 1 hour, so it isn't too stretchy. Using a pasta machine roll out your pasta into thin sheets. (I only used 1/2 of my pasta, the rest I wrapped with foil and saved for tomorrow.) Fill with stuffing. Boil for 3-4 minutes.

While making the raviolis lay them out on a counter or cookie sheet that is lightly coated with cornmeal to prevent sticking.

1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup Parmesan
1 tsp italian seasoning & salt to taste

Mix all ingredients together and put in a pastry bag in order to squeeze out a small amount into your ravioli.

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