Pour flour into stand mixer. Combine egg and room temperature water and beat slightly. Add to mixing bowl with flour. Combine ingredients with dough hook at about level 4. Add water as needed. The dough should stick together and be a somewhat shiny ball without being too sticky.
Once dough has reached desired consistency, form into a ball. Flour table. Put dough on table and cover with a bowl (any material) for at least a half hour. While letting dough rest, combine remaining ingredients.
Cut dough in half and roll to about a half inch thick. Using 2 teaspoons, place blobs of cheese across a layer of dough. Fold flap of dough over cheese. Press dough to seal and then use a pastry edger to finish sealing. Repeat until dough is gone.
Originally Submitted
3/10/2012
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