Ravioli

Quick and Easy Egg Pasta Dough
(Makes about 1 pound)

2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water

Put the flour, eggs, salt and olive oil in a food processor. Pulse several times to blend the ingredients.
Add the water,1 tablespoon at a time, just until dough starts to come together. Gather the dough into a ball and place on a floured surface. Knead lightly, just until the dough is smooth. Divide in half and keep one-half covered while you work with the other.


Three Cheese Filling
Makes 1 1/4 cups filling (enough for about 80 to 90 ravioli)

1 cup, ricotta cheese - drained
1/4 cup, grated Parmesan cheese
1/4 cup, shredded mozzarella cheese
16 ounces, pasta dough
1 egg, lightly beaten with 1 tablespoon of water, for sealing ravioli

With an electric mixer, beat the ricotta cheese until it is smooth. Blend in the Parmesan and mozzarella cheeses. Cover and refrigerate filling for 30 minutes before using.


Spinach Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1 cup chopped fresh spinach or frozen spinach, thawed, squeezed dry
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl. Fill rounds of ravioli dough. Serve with your favorite sauce.


Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons cream cheese
Salt and pepper

Sauté shallot and garlic in butter and olive oil. 1-2 minutes. Add crabmeat and basil. Stir to combine. Remove from heat. Stir in goat cheese and salt and pepper to taste. Fill ravioli.


Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese

Peel and cube the potatoes. Cook in boiling water until cooked through. Drain and mash the potatoes with a fork. Heat the oil and bacon in a skillet over medium heat. Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp. Add the leeks and cook another 3 minutes until the leeks are wilted. Add the bacon and leek mixture to the potatoes. Season with salt and pepper. Add the grated Parmesan cheese and stir to combine all the ingredients.