As an Easter special today Joe and John are going to be making homemade ravioli. This a traditional entrée that we make every Easter.
We hope you try making these, maybe add them to your Easter tradition. Our recipe is below the video.
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1 15oz container ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 tsp minced fresh basil
1 tsp minced fresh parsley
1 tsp minced fresh oregano
tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
1. In a large bowl combine filling ingredients. Cover and refrigerate until ready to use.
2. Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. Keep pasta covered until
ready to use. Working quickly, place rounded teaspoonfuls of filling 1 inch apart over half the
pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat
with remaining dough and filling.
3. Bring a pot of salted water to boil. Add ravioli. Reduce heat to a gentle simmer; cook until
ravioli float to the top and are tender, about 1-2 minutes. Drain, spoon sauce over ravioli and