Cheese Ravioli

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Ingredients:

  Dough

1 extra large egg, beaten

2 oz. semolina flour

2 oz. A.P. flour

Pinch of salt

1 teaspoon water, if needed

  Cheese Filling

1 cup ricotta or goat cheese

1 cup grated mozzarella

1/4 cup grated parmesan

Thyme

Salt

Preparation:

Whisk eggs well with a fork.  Gradually add the semolina, flour, and salt until a thick dough forms which can no longer be stirred with a fork.  If dough looks dry, add up to 1teaspoon of water.  Flour your hands and work surface and continue to knead until dough is well mixed.  Cover with plastic wrap and let rest at room temperature for 30 minutes.

Mix the cheese filling ingredients together.  Set aside.

Set up pasta attachment on KitchenAid mixer.  After dough rests, split into two parts and run each half of dough through setting 1 on pasta attachment 25 times, folding it in thirds each time.  Next, run pasta one time each on settings 2, 3, 4, 5, and 6.

Place one strip of dough on ravioli maker.  Fill each section with 1 teaspoon cheese filling.  Dampen edge with water and place second strip on top.  Run heavy rolling pin over top of ravioli until sections separate.  Continue until all pasta is used.  Ravioli can be frozen at this point. 

Cook ravioli in boiling and salted water until al dente.  Serve with a Milanese or marinara sauce.