Spent a good part of the morning making cheese stuffed raviloi. Much fun was had by all. The cheese filling was 1 cup riccota, 4 oz parmesan, 2 oz romano, and about 4oz diced white American cheese. The parm and the romano were grated in. Used a bit of dried parsley for color, added an egg, and a quarter cup or so of heavy cream. The dough was 2 cups all purpose flour, 1 cup seminola flour, 2 eggs, a tablespoon of olive oil, and enough water to make it work-I think I ended up using ~8 tablespoons.
Broke out the pasta rolling machine and got more practice using it. Figured the best way to go was using just enough dough to make one layer across the ravioli form-a piece of dough roughly 3″x10″. That much was fairly easy to handle. I’d roll out one sheet, lay it over the form, dot the cheese filling in and then roll out another sheet for the cover. As the individual raviolis came out of the form I arrayed them on a baking tray, and when full I stuck it into the freezer. By the time the next tray was full, the first had frozen enough to handle. I bagged the frozen ones in a zip lock and stuck them back into the freezer. Ended up with around 100 total in three bags. We’ll be having some tonight with my Awesome Sauce.