Ricotta Cheese Ravioli with Pecorino Romano Cheese Sauce (liquid eggs)

Pasta Dough

Instructions

After resting the dough, using a pasta machine roller, roll out the dough to the thinnest setting into 3.5 x 36” sheet. Brush this lightly with a pastry brush and place 6 leaves equally spaced in a 3X3 inch square section. Fold the dough in half over the leaves and roll it out to the thinnest setting silhouetting the leaves between the sheets. Roll out another sheet for the bottom of the ravioli the same length as the parsley sheet layer, lightly dusting of flour and clear wrap in between each sheet, prepare the filling.

Filling

Assembly Instructions

Once the filling is prepared and the pasta dough is rolled out to the thinnest setting on the pasta rolling machine, begin filling the ravioli.  First brush the plain pasta sheets lightly with egg wash and deposit a one ounce scoop of filling every 3.5 inches to match up with the parsley sheet. Place the parsley layered pasta dough sheet over the deposited filling and press around the sides to seal and release the air pocket, cut evenly with a pasta cutter. Lightly dust the finished ravioli with flour. Refrigerate or freeze at this point. To cook the ravioli, place in a boiling pot of water with salt and olive oil. Cook for approximately 3 to 5 minutes or until the raviolis begin to float. Plate two on a dish with a Romano cheese sauce and garnish with chopped tomato and fresh parsley.

Romano Cheese Sauce

Instructions

Place a medium size sauce pan on a medium heat. Melt butter and sauté the onions and garlic until tender and translucent, don’t brown. In a separate bowl, whisk together heavy cream and starch. Add to sauce pan with the vegetables. Heat, stirring occasionally, to 180°F and remove from the heat (sauce will thicken to a medium viscosity). Add the parsley, tomato, basil and Romano cheese to finish the sauce.