- In a bowl, combine flour and ground flaxseed. Mix well.
- Turn out onto counter.
- Make a well in centre, break egg into it.
- Beat the egg with a fork, slowly bringing the flour into the mixture.
- As the dough starts to thicken, work with your fingers, adding the warm water until all the flour is worked in.
- Form the dough into a ball.
- Knead until smooth, 2 minutes.
- Divide dough into two balls.
- Cover with a bowl and let rest 15 minutes.
- On a lightly floured surface, roll one ball of dough thin to a 30 x 30 cm (12 x 12 inch) square.
- In a bowl, prepare filling by combining ricotta, parmesan, egg, chives, pepper and salt. Mix well.
- Place rounded 5 mL (1 tsp.) of filling in rows at 2.5 cm (1 inch) intervals.
- Roll out second ball of dough same as the first.
- With pastry brush and water, dampen dough along the edge and around mounds.
- Place top sheet of dough over, pressing down firmly around mounds.
- With a knife or pasta cutter, cut apart the ravioli.
- Crimp the edges with the tines of a fork to seal.
- Bring a large pot of salted water to a boil. Add ravioli.
- Cook until tender, 4 minutes. Remove and drain well.
- Serve with your favourite sauce.
Yield: 4 servings
Serving Size: 6 ravioli each |
