2 15 oz Ricotta Cheese containers with whole milk
1/2 teaspoon Garlic Salt
1 teaspoon Garlic Stir-In Paste (Organic) 0r you can cut up fresh garlic
1 cup Parmesan Cheese
2 cups Mozzarella Cheese
1/2 teaspoon pepper
1 cup chopped spinach (I used fresh baby spinach)
1/2 teaspoon dried Thyme
1 teaspoon dried Oregano
1 pinch of Paprika
1 teaspoon dried Parsley
Mix together until creamy. I used a melon ball scoop from Pampered Chef to form the cheese mixture for the raviolis.
2 egg yolks
1 whole egg
2 cups flour
1 pinch salt
1/4 cup water (as needed)
We used a Kitchenaide Mixer on level #6 to make the dough.
Lay a strip of dough on a piece of parchment paper (we used wax paper) and place cheese mixture about an inch or inch and a half from one another. Lay another strip of dough on top. Make sure you get all of the air out before sealing otherwise the raviolis will burst in the hot water. Seal the edges and middle with water (or you can use egg white) but the water worked fine for us. Cut into squares. Place in boiling water and when the ravioli rise to the top, they are done. We sat ours on drying racks from Pampered Chef. We froze some for later which we wrapped in parchment paper and lots of flour! Note: Don't forget to put down flour while filling the ravioli so they won't stick when you pick them up to be cooked.
Any questions, don't hesitate to contact me! Let me know if you try this recipe and how it turns out! The sauce was homemade as well which I will blog about later!