Question about making traditional ricotta cheese filled ravioil....
I am trying to perfect traditional ricotta cheese filled ravioli. A few local Italian resturants have excellent homemade ravioli. I have a pasta machine that rolls pasta out in sheets. I have been filling about 2" squares with ricotta cheese, salt, parm. cheese and a little parsley. The taste is very good, but the filling ends up very runny, thus flat raviolis. The ones at the resturants come out with the filling alot drier than mine and thicker ravioli. An old Italian lady told me you have to have the right kind of riccota. Most is made with whey, and a few are made with whole milk. I have also tried putting it in a strainer for a hour or so before I use it but nothing seems to work... Any suggestions ?
My Grandma always uses egg in her ricotta. One egg for every one pound of cheese.