Jumbo Cheese Ravioli

Step 1

Cheese Filling: In a small mixing bowl, combine 8 oz (240 g) ricotta cheese, 3 tablespoons minced fresh parsley, 2 tablespoons grated Parmesan cheese, 1 egg white, and 1/4 teaspoon salt. Mix well and set aside.

Step 2

Cut pasta dough into 4 pieces. On well-floured surface with floured rolling pin, roll 1 piece into a 15-6-inch rectangle. Using a sharp knife, cut the rectangle crosswise into 5-6-inch by 3 pieces.

Step 3

Spread rounded tablespoonfuls of filling on the 3-inch side of each piece of pasta to within 1/4 inch of the edges. Fold dough over filling, bringing ends together. Using a fork, dipping in flour, firmly press edges together.

Step 4

Place ravioli in a single layer on a floured, clean paper towel. Repeat with remaining pasta and filling, making 20 ravioli in all. Set aside and let dry 30 minutes.

Step 5

In a saucepan over high-heat, bring water to a boil. Stir in salt and vegetable oil. Cook ravioli, a few at a time,10 minutes or until tender but firm. Remove from the heat and drain.

Step 6

Arrange cooked ravioli on heated platter. Heat marinara sauce and spoon evenly over ravioli. Sprinkle with grated Parmesan cheese and minced parsley.