Ravioli
2016-03-22- Cuisine: Italian
- Course: Main course
- Skill Level: Easy
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- Yield: About 2.5 lbs stuffed ravioli
- Servings: 8
- Prep Time: 60m
- Cook Time: 3m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
390 -
Total Fat
17 g -
Saturated Fat
9 g -
Cholesterol
124 mg -
Sodium
277 mg -
Potassium
77 mg -
Carbohydrates
39 g -
Dietary Fiber
1 g -
Sugars
2 g -
Protein
20 g
Ingredients
- 3 cups flour
- 3 eggs, divided
- water enough to hold dough together
- 2 cups ricotta cheese
- 2 cups mozzarella cheese
- 1/3 cup grated Parmesan
- Parsley, garlic powder, salt & pepper to taste
Method
Step 1
Place flour in a large bowl and make a well in the center. Beat 2 eggs with a few tablespoons of water and pour into the well. Stir dough together until it forms a ball. Add more water as needed, a little at a time. Knead until smooth (not sticky), about 10 minutes. Cover with plastic wrap and chill for at least 30 minutes.
Step 2
Combine cheeses, 1 egg, and seasonings in a bowl.
Step 3
Remove a quarter of the dough at a time, keeping the rest covered. Roll to about 1/16 inch. Cut into rectangles. Fill with cheese. Fold over and press edges together with a fork to seal.
Step 4
Bring a pot of salted water to a boil. Reduce heat so it is gently bubbling. Cook ravioli for 2-3 minutes. They will float to the top when done. Gently fish them out with a slotted spoon.
May be frozen before cooking. Freeze in a single layer on wax paper before transferring to a container.