Ravioli

Name: Ravioli
Yield: Serves 4 to 6 (Makes about 60 ravioli)
Cuisine: Europe, Italian
Ingredients: 1 pound, fresh pasta sheets; 1 , filling recipe (see headnote); 1 tablespoon, table salt; 1 , sauce recipe (see headnote)

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Appears in Cook's Illustrated September/October 1993

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Pasta

In one hour, you can make ravioli, tortelli, or tortellini.

SERVES4 to 6 (Makes about 60 ravioli)

TIME1 hour

WHY THIS RECIPE WORKS

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an ...

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