Recipe: Ricotta Ravioli & Fresh Pasta Dough

January 17, 2010

by: Arthur Ircink

This week on Wisconsin Foodie Chef Andrew Ruiz from Bacchus Restaurant joins us to make fresh pasta dough and Ricotta Raviolis.

Pasta Dough

1.75 cups AP Flour
6 lg Egg Yolks
1 lg Egg
1.5 tsp EVOO
1 tblsp Milk

Filling

2 cups Ricotta
.5 cups Grated Parmigianno
1 tblsp chopped Parsley
1 tblsp chopped Chiives
1 tblsp chopped Basil

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