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Homemade Ricotta, Pine Nuts, Parmesan & Fresh Mint Ravioli

1/2 pounds, 2-58 ounces, weight Flour
3 whole Eggs
2 whole Eggs Yolk
1/2 pounds, 2-58 ounces, weight Ricotta Cheese
1/2 bunches Fresh Mint, Chopped
2 teaspoons, 1/2 pinches Lemon Juice
1-78 ounces, weight Pine Nuts
1-78 ounces, weight Parmesan Cheese
3/4 pounds, 2-18 ounces, weight Peeled Tomatoes With Their Juice (canned)
1/2 bunches Fresh Mint
1-78 ounces, weight Pine Nuts
3-58 ounces, weight Parmesan Cheese
1-78 ounces, weight Parmesan Cheese
10 whole Fresh Mint Leafs


If you choose to make your own pasta dough (which I recommend), this recipe requires a pasta maker. For the pasta dough: Mix the flour and the eggs together. Knead the mixture for 5 minutes. Pack the dough in some cling film and leave in the refrigerator for 20 minutes. Then cut the chilled dough into 100 gram sized pieces. Take one of the pieces and run it through #1 of the pasta maker, then fold it in two and run it again through #1. Repeat this if necessary (the purpose here is to widen the dough, because otherwise it would be very long and not very wide and it is not very practical). Then pass the dough through the #2 through #7 settings (or according to your pasta maker) in the same manner. If the dough sticks a little in the machine, flour it between passes through the machine. Set the noodles aside while you make the sauce and filling. For the filling: Mix all of the filling ingredients together in a bowl and place in the refrigerator. For the ravioli assembly: (more photos for this part are available on my blog click on the Related Blog Link) Roll a strip of the dough out onto a floured plan. Arrange filling down the center of the dough, a teaspoon at a time, at regular intervals. Slop all of the exposed dough with egg yolk. Fold both sides of the dough over the center (the part with the filling) and press around the filling areas to seal the ravioli and remove the air. Press again around the filling to remove the air and press on the junctions to seal the ravioli, then, cut the junctions with a knife. Cook ravioli in a large pot of boiling water for several minutes, until they float to the top of the water. When they float, they are done and remove them from the water with a slotted spoon. For the tomato sauce: Blend all the ingredients in a mixer, warm at low heat in a pan. For the presentation: Put the ravioli on a plate. Coat with tomato sauce and sprinkle with Parmesan cheese and fresh mint.

Source: tastykitchen.com