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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle. | 2. If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife 6 rows of five 2 inch squares. | 3. In the center of each square place a small amount of your preferred ravioli filling and gently cover with a second sheet of pasta dough using the same rolling method as before. | 4. Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli. | 5. Then take a pastry wheel and cut between the rows in both directions. | 6. You now have 24 Ravioli ready to cook. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups	un-bleached	-	-	-	-
semolina flour	1/2	cup		300.6	60.813	10.5878	0.8768
egg	4			286.0	1.44	25.12	19.02
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.