Making Ravioli Stuffed With Brie And Parsley

This recipe came to us in or monthly CSA from Bluebird Grain Farms. They sent their customers a trial whole grain pasta flour.  Cymone and I decided to make Brie-stuffed ravioli.


Ingredients For Ravioli:
3 cups Bluebird Whole Grain Flour
1 tsp kosher salt
4 eggs
1/4 cup water
1/4 cup olive oil
*plus flour for kneading & rolling

Ingredients For Stuffing:

Brie, cut into small pieces

Parsley

Directions:

- Combine flourand salt in a food processor. Process briefly to blend. Measure water and oil into 4 cup measuring cup, add eggs, and whist together.

- With the food processor running, pour in water/oil/egg mixture and process until mixture bonds. Process for 5 more seconds.

- Spread 1/3 cup Farro flour on a large wood surface. Scrape pasta dough onto work surface and knead for about 1 minute, until dough becomes smooth and pliable.

- Divide dough into 4 pieces, pat each into a round disk and wrap in plastic bag/wrap. Refrigerate for 30 minutes, overnight, or up to 4 days.

- Generously flour work surface, cut disk in half and roll out one piece at a time until it is as think as possible without ripping.

- Hand cut dough with a knife into 1"x3" rectangles.

- Place slice of Brie and sprinkle of parsley on one side of each rectangle. Fold. Press sides together with fork.

- Cook in large pot of boiling salt water for 5 minutes.
- Serve with everything from creamy butter to marinara, with vegetables, meat and/or seafood.