Ravioli
Cut noodle dough into 3 1/2" squares. In the middle of each square, place a meatball or spoon of cheese filling (ricotta cheese mixed with garlic and italian spices). Moisten edges of noodle dough with a little milk, egg white or water and fold over. Seal edges well and drop into boiling water. Cook until dough is tender, drain and serve with spagetti sauce. Variations: Serve with Alfredo Sauce instead of spaghetti sauce. You can use this same recipe and technique for piroghy's as well. Traditional piroghy fillings include drained sweetened cottage cheese or farmer's cheese, mashed potatoes or prune filling. Serve with melted butter. or Click Here |