Calsones
 
Ingredients
  • 8 ounces shredded muenster cheese (I also use mozzarella because I usually have that on hand)
  • 2 eggs
  • Pinch baking powder
  • 1 (36-pack) ravioli doughs, thawed
  • 2 (12 ounce) bags medium egg noodles
  • ¼ - ½ cup (½ - 1 stick) butter
  • 2 teaspoon salt plus to taste
Instructions
  1. In a small bowl, combine cheese, egg, and baking powder and mix to combine. The cheese should look wet.
  2. Line a baking sheet with parchment paper. Place ravioli doughs on baking sheet (you won’t be able to fit all of them at first, but you will as you go along). Don’t leave ravioli doughs exposed to air when not in use or they will dry out.
  3. Place a small spoon of cheese in the center of each ravioli round. Seal closed in a half moon shape, then pinch the 2 ends of the dough together. Freeze raviolis until ready to use.
  4. Bring a very large stockpot of water to boil. Add raviolis and boil for 10 minutes. Add egg noodles and boil an additional 10 minutes. Strain and return to the pot. Stir in butter and salt.
  5. Pour pasta into an ovenproof casserole dish and bake until pasta is golden on top, about 60 minutes. (You can omit this step or bake for minimal time if you find you like it soft rather than crispy. Or, bake for longer for extra crispiness.)
Recipe by Between Carpools at https://betweencarpools.com/basics-easy-cheesy-buttery-syrian-calsones/