Ricotta and Ravioli Recipes

Ricotta Cheese:

1 gallon whole milk (will make about 1 lb of cheese)
1/4 cup white vinegar
a large colander lined with fine cheesecloth or butter muslin. may use
ham bag or jelly bag in a pinch

Pour milk into large non-reactive pot. Heat SLOWLY to 200 degrees,
using candy thermometer to check temperature. Once milk hits 200
degrees, add vinegar. Milk should instantly separate. If it doesn't,
continue to heat. Once it's ready, it will react nearly instantly.
Once it separates, remove from heat and let sit 5-10 minutes, giving
it an occasional stir. Place lined colander in sink over open drain
and slowly pour contents of pot into it. Do not skim anything off! Let
sit over drain till cloth is cool enough to handle. Gather the ends of
the cloth up and tie into a bag which must be suspended over the sink
until it stops dripping. Let drain about an hour. Add salt if you
like. If you are using for a dessert such as cannoli, mix in some
heavy cream and stir well. Store in a tightly sealed container in the
fridge for up to three days, or freeze.


  Easy Homemade Ravioli:

pasta dough:
2 1/2 cups AP flour, plus extra for dusting
1 cup very hot water

pasta filling:
3/4 cup whole milk ricotta
1 egg
1/4 cup grated parmesan
2 tbsp fresh finely chopped basil leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper



For the dough:
Combine flour and water in large mixing bowl.  Using a wooden spoon,
stir to combine into a large ball. Cover with plastic wrap and let sit
for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The
dough should be slightly sticky. Add extra flour as necessary for
rolling, but use only a little as necessary. Form each piece into a 2
by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece
of dough at a time, roll the dough into a 4 by 19-inch rectangle.
Place 9 rounded teaspoons of filling about 1-inch apart down the
center of the dough. Fold the dough over the filling. Press down
around the edges of each of the ravioli with your fingertips. Cut the
ravioli into small squares and press down around the edges again with
your fingertips to seal. Place the finished ravioli on a baking tray
and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half
the ravioli and cook until the ravioli float stirring occasionally,
about 3 to 4 minutes. Drain into a large bowl and cook the remaining
ravioli.