Eat Up! — Herb Ravioli

Rather than following the usual patterns of holiday meals that include goose, turkey or ham, handmade, herb-filled ravioli serves as a tasty vegetarian option and center.

The following recipe was adapted from “Vegetables: Best-Ever Vegetable Recipes,” Bay Books, 2006.

What you will need:

• 1 cup of all-purpose flour with some extra flour for rolling
• ¼ cup of whole wheat flour
• 3 tablespoons of olive oil
• 4 eggs
• 1 cup of ricotta cheese
• 2 tablespoons of hand-grated Parmesan cheese
• 1 tablespoon of parsley
• 2 teaspoons of minced chives
• 2 teaspoons of basil
• 1 teaspoon of oregano

This recipe makes about four servings.

I recommend chilling the ravioli for at least one hour before cooking.

1. Make the dough first by combining flour, three eggs and olive oil.
2. Knead the dough for five to six minutes until it reaches a smooth consistency.
3. Cover the dough and allow it to sit for half an hour.
4. While the dough is resting, prepare the filling by mixing ricotta and Parmesan cheeses. Add the herbs to the cheese mixture.
5. Divide dough into two sections.
6. Taking one section of dough, roll it into a very thin, rectangular sheet on a clean, floured surface repeatedly until it feels elastic.
7. Roll out the second section of dough exactly like the first, but make sure it is slightly larger in its total size.
8. Spoon a heaping teaspoon of filling at one and a half inch intervals on the first sheet.
9. Beat the fourth egg and brush it around the filling, leaving a little space between the two.
10. Carefully lift, center and place the second sheet on top of the first.
11. Use your fingertips to gently press the top sheet to the bottom sheet around the lumps of filling where the beaten egg  was brushed.
12. Use a sharp knife or the rim of a glass to cut out the ravioli.
13. Place the finished ravioli on wax paper. Creating layers of ravioli with wax paper as dividers in a rectangular container makes them easy to chill and store in the refrigerator or freezer.
14. To cook the ravioli, place in boiling water for about five to eight minutes.
15. Once they are tender, use a slotted spoon to transfer the ravioli into a serving bowl.
16. Top with a heated sauce.