You Will Need:
16 oz Organic Whole Milk Ricotta Cheese
1 Ball Organic Mozzarella Cheese
2 Cups Organic Shredded Mozzarella Cheese
1/2 Cup Organic Parmesan Cheese
1 tbsp Organic Parsley
2 Organic Pasture Raised Eggs
Salt & Pepper, to taste
Mix all the cheese, eggs, salt, pepper and parsley
Roll out your pasta, I used a pasta roll attachment with my KitchenAid mixer (you can find here)
**let me tell you, that attachment is WORTH the money! you get 3 rollers!**
We pressed it through 1 about 4 times, folding after each
Then slowly worked towards a 4 (we rolled through the 2 once, and the 3 once)
The 4 is PERFECT thinness!
Cut the stripe in half, and place one half on your floured counter (PLEASE FLOUR! I did not and they stuck) add 1 tbsp filling, leaving about 2-3 finger space in between
Add the second half you cut to the top, make sure you have no air in them as you cut
Cut with a ravioli stamp (stay tuned for possible GIVEAWAY of one)
They are too cute
Place on floured baking sheet until read to boil
Fill stock pot with water, add salt and bring to boil, add 10 ravioli's at a time, once they start to float I let them cook another 3-5 minutes, then remove and drained
Add pasta sauce to a skillet, and add ravioli's, cook tossing (be careful not to spilt them, Daniel did twice) cook about 3 minutes just to warm sauce with them
There you have them! They are so amazing and so delicious!
*If you make this or any other recipe please #organicmominthekitchen on facebook and twitter (@TheHaidens) and send us pictures, we love seeing pictures!!!*
Also, comment below what else you would like to see us make!!