Ravioli Con Cinque Formaggi
(Ravioli with Five Cheeses)

4-6 servings


12 oz Parmesan cheese, freshly grated
1/2 lb ricotta, drained
6 oz Romano cheese, freshly grated
6 oz Emmenthal cheese, freshly grated
6 oz Gruyere cheese, freshly grated
1 cup whipping cream
1/2 cup (1 stick) butter, melted
2 eggs, beaten
3 Tbsp grated onion
2 Tbsp minced parsley
1/4 tsp nutmeg
Pepper, freshly ground, liberal amount

1 recipe Pasta Fresca *

Parmesan or other Italian grating cheese, freshly grated

Combine first 13 ingredients and mix well. Place a teaspoon of
filling every 2 to 2-1/2 inches on one sheet of prepared pasta.
With pastry brush or fingers dipped in water, moisten all sides
and between cheese mounds. (Water will act as a bond with the
top sheet of pasta.)

Carefully place second sheet of pasta over cheese-filled sheet.
Using fingers gently press sheets together to seal firmly at
edges and between mounds of filling. Repeat with remaining dough
and filling.

With ravioli cutter or small sharp knife, cut ravioli into
individual squares. Place squares on a clean, lightly floured
cotton towel and let rest 1 hour. (If you're in a hurry, the rest
period is not imperative.)

Cook ravioli 8 to 10 at a time in boiling water. Remove with
slotted spoon to warm buttered serving dish. Repeat until all
ravioli are cooked.

Toss generously with additional butter and Parmesan.
Serve immediately.

* Pasta Fresca

2 cups flour
1-1/2 cups semolina
1 tsp salt
4 eggs, lightly beaten
1 Tbsp olive oil
2 to 4 Tbsp warm water

Sift flour and semolina onto board or marble slab. Sprinkle with salt.
Make a well in center and add eggs and oil so they remain in well. Using
fingers, gradually mix in flour, adding water as necessary to soften.
When flour is mixed in, knead dough from 5 to 10 minutes, or until smooth
and elastic. Cover with bowl and let rest 30 minutes.

To shape: Cut dough into 4 pieces. Flour board. Roll one piece as thin as
possible. Cover with damp towel to prevent drying. Roll second piece of
dough into similar size and shape. (If using pasta machine, stop at the next
smallest dial. Dough should be very thin.) Repeat with remaining dough.