cheese-ravioli-with-fresh-tomato-sauce-239029.json

{
    "directions": [
        "Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.",
        "Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.",
        "Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.",
        "Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately."
    ],
    "ingredients": [
        "3 large eggs",
        "6 egg yolks",
        "3 cups flour",
        "A pinch of salt",
        "1 (16-ounce) container ricotta",
        "1 cup grated Parmesan",
        "Salt and black pepper to taste",
        "2 egg yolks (set the whites aside)",
        "Fresh tomato sauce"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Egg",
        "Vegetarian",
        "Kid-Friendly",
        "Parmesan",
        "Ricotta",
        "Cookie"
    ],
    "title": "Cheese Ravioli with Fresh Tomato Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/cheese-ravioli-with-fresh-tomato-sauce-239029"
}