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Pour the flour onto a large pastry board. Make a well in the center and add eggs, salt and water. Work the eggs and water into the flour, then knead into a smooth elastic dough. Divide dough in half and roll out as thinly as possible into two sheets. Combine all the bichamel thick ingredients in a saucepan and cook, stirring, until thickened. Set aside and let cool. Sauti scallions in the butter until translucent, then add remaining stuffing ingredients. Stir in bichamel thick sauce, remove from heat and set aside. In a saucepan, over medium heat, reduce heavy cream by half then add remaining sauce ingredients. Bring to a boil, stirring, then remove from heat and set aside. On one sheet of the pasta arrange teaspoons of the stuffing about 1 1/2" apart. Cover with second sheet of pasta and press with fingers to seal into individual ravioli. Cut with a pastry wheel, making sure edges are firmly sealed. Sprinkle lightly with flour and let rest for 30 minutes, turning after 15 minutes. Bring a large pot of salted water to a boil, add ravioli and cook 12 minutes. Drain, place on a serving platter and cover with sauce.
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