1.5 cup of flour
2 tbls of water
garlic (powdered to taste)
Filling Variation - Easy
nutmeg or cinnamon (sm amount) or both
*To make combine ingredients and put aside until it is needed to be used as filling
Filling Variation - Hard (Make your own Ricotta)
Quart of whole milk
2/3 cup of heavy cream
0.5 tsp of salt
Bring milk and cream to a boil and then add salt. Stir frequently t prevent scorching and then add lemon juice. Then cook for an additional 2 minutes...
Pur mixture into a cheesecloth lined sieve and let cool, while liquid drains for about 60 minutes.
Put cheese in fridge and cool until needed as filling.
*If ya try this, lemme know because we didn't make ricotta in my ravioli making class, so I am just quoting the recipe which was posted at the exit of class.