{"id":14489,"date":"2017-07-29T10:36:17","date_gmt":"2017-07-29T17:36:17","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=14489"},"modified":"2018-12-26T15:44:46","modified_gmt":"2018-12-26T22:44:46","slug":"raviolo","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/raviolo\/","title":{"rendered":"Raviolo (Large Raviolis)"},"content":{"rendered":"<p><strong>You will need two large sheets of pasta<br \/>\n<\/strong><\/p>\n<ul>\n<li>1\/2 pound 00 flour (about 2 C)<\/li>\n<li>2 whole eggs, plus 2 egg yolks<\/li>\n<li>1 TBL water or more if needed<\/li>\n<li>1 tsp EVOO<\/li>\n<li>Kosher salt<\/li>\n<\/ul>\n<p>Alternately, use won ton wrappers<\/p>\n<p><strong>Ingredients for Filling<br \/>\n<\/strong><\/p>\n<ul>\n<li>1\/2 cup fresh ricotta cheese<\/li>\n<li>1\/4 cup freshly grated Parmigiano, plus more for garnish<\/li>\n<li>2 TBL thawed frozen chopped spinach (squeeze out excess liquid)<\/li>\n<li>2 tablespoons unsalted butter, divided<\/li>\n<li>2 ounces freshly grated Parmigiano-Reggiano cheese, divided<\/li>\n<li>Pinch of freshly grated nutmeg<\/li>\n<li>Coarse salt and freshly ground white pepper<\/li>\n<li>1 large egg yolks plus 1 egg yolks<\/li>\n<li>1 slices bacon<\/li>\n<li>2 TBL chopped fresh Italian parsley<\/li>\n<li>All-purpose flour, as needed<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li>Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano<br \/>\nCheese options:\u00a0 Ricotta, robiola, brie, piedmont, cream cheese<\/li>\n<li>Season with nutmeg, salt, and white pepper<\/li>\n<li>Saute bacon and render until crisp &#8211; Drain on paper towel, then break into pieces<\/li>\n<li>Stir all of the above to combine<\/li>\n<li>Transfer filling mixture to a pastry bag fitted with a 1\/2-inch round plain tip; set aside<\/li>\n<li>Bring a large pot of water to a boil<br \/>\n<strong>Making the Pasta Sheets &#8211; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/pasta\/\">INSTRUCTIONS HERE<\/a><br \/>\n<\/strong><strong>Assembling the Raviolo<\/strong><\/li>\n<li><strong>P<\/strong>ipe filling into 2&amp;1\/2 inch &#8220;tires&#8221; forming a 1-inch-high edge with a hole in the middle &#8211; &#8211; &#8211; like a doughnut<\/li>\n<li>Place 1 egg yolk in the center of each circle; season with salt and white pepper<\/li>\n<li>Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover<\/li>\n<li>Gently press edges together to seal, eliminating as much air as possible.\u00a0 DO NOT press down on the yolk.<\/li>\n<li>Use an upside down cutter to budge the tire into a perfectly round little pillow<\/li>\n<li>Center a 4-inch fluted round cutter around filling and cut each raviolo<br \/>\n<strong>Cooking the Raviolo<\/strong><\/li>\n<li>Add salt to boiling water and return to boil<\/li>\n<li>Gently transfer ravioli to boiling water and cook for 4 minutes<\/li>\n<li>Meanwhile, place remaining butter in a small saucepan over medium-high heat<\/li>\n<li>Cook until melted and lightly browned<\/li>\n<li>Drain ravioli and divide among 4 serving plates<\/li>\n<li>Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.\u00a0 Serve with seared asparagus.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>You will need two large sheets of pasta 1\/2 pound 00 flour (about 2 C) 2 whole eggs, plus 2 egg yolks 1 TBL water or more if needed 1 tsp EVOO Kosher salt Alternately, use won ton wrappers Ingredients for Filling 1\/2 cup fresh ricotta cheese 1\/4 cup freshly grated Parmigiano, plus more for &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/raviolo\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Raviolo (Large Raviolis)&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-14489","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=14489"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14489\/revisions"}],"predecessor-version":[{"id":16655,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14489\/revisions\/16655"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=14489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=14489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=14489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}