Co-cooking stuffed pastas: three cheese and crab
Once we had perfected the art of making ravioli, Paul and I moved on to new shapes and fillings. Both the demi-lunes above and the tortellini below used a traditional three cheese filling, so we could smush the pasta into place without piercing worries.
Three cheese pasta filling
- 1 cup Ricotta cheese
- 1/2 cup shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tsp. Oregano
- 1 Egg
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
Mix to combine all ingredients.
The shaped pasta dough needed to be a bit thinner than the ravioli to make the bends; on Paul’s machine, we took it down to 9. The demi-lunes are just basic circles folded over. The tortellinis are a tiny smidge of cheese, folded over several times, then wound around your finger.
Not pictured is the seafood ravioli of the day, crab.
Crab filling
- 8 oz. crab meat (we used claw meat)
- 1/2 cup ricotta cheese
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
Mix to combine all ingredients.
Note: You can tell that Paul gave me these recipes, because he actually gave an amount of salt and pepper!
