Recipes/GoodStuff/Nanas_Ravioli.md

Pasta

• 1.5 c Allpurpose flour
• 0.5 c Semolina flour
• 2 Large eggs
• 2 Large egg yolks
• 1.5 t Salt
• 1 T olive oil
• 1 T hot water

Filling

• 1/4 t Nutmeg
• 1 c Ricotta
• 1 c Gruyere cheese (grated)
• 3/4 c Parmesiano-Reggiano cheese (grated)
• 1 Large egg
• 1/2 c Heavy cream
• 1 T Parsley
• Salt & Pepper

Pasta:

Put dry ingredients in a large mixing bowl Mix the other ingredients in a smallery bowl.

Make a well in the dry ingredients and mix in the wet ones slowly.

Knead for 15 by hand or 10 minutes on low in a stand mixer with dough hooks.

Shape into a 1.5" think disk and cover with a bowl over a clean towel and let sit for 1 hour

Filling:

Put the cheeses, nutmeg, parsley in a bowl and mix in the cream and egg with a fork or wide whisk. Season with salt and pepper and refridgerate until the dough is ready

Roll out and fill pasta

Boil carefully in salted water for 6-10 minutes (Have to go by taste here)