Ravioli With Ricotta Filling Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelMedium
Health IndexHealthyServings8
CuisineCourse
MethodMain Ingredient

Ingredients

 All-purpose flour3 Cup (48 tbs)
 Salt2 Teaspoon
 Eggs3
 Olive oil/Vegetable oil2 Tablespoon
 Water1⁄4 Cup (4 tbs)
For the ricotta filling
 Ricotta cheese/Cream style cottage cheese1 Cup (16 tbs)
 Parmesan cheese1⁄2 Cup (8 tbs), freshly grated
 Egg1 , beaten
 Parsley2 Tablespoon, chopped
 Tomato sauce1⁄4 Cup (4 tbs) (Homemade)

Nutrition Facts

Serving size

Calories 322 Calories from Fat 109

% Daily Value*

Total Fat 12 g19%

Saturated Fat 4.9 g24.7%

Trans Fat 0 g

Cholesterol 125.7 mg41.9%

Sodium 649.4 mg27.1%

Total Carbohydrates 38 g12.7%

Dietary Fiber 1.5 g6%

Sugars 0.9 g

Protein 14 g27.8%

Vitamin A 12.8% Vitamin C 10%

Calcium 16.4% Iron 17.3%

*Based on a 2000 Calorie diet

Directions

For the dough
1) Mix flour and salt & sieve onto a wooden board. Create a depression in the center and add oil, eggs and water. Knead the ingredients together into a stiff dough.
2) Without adding any more dough, knead for about 10 minutes till it becomes soft and elastic.
3) Wrap the dough in plastic wrap and let rest for 15 minutes.

MAKING
4) Slice the dough into quarters. While keeping the rest covered, roll out one quarter at a time into a 12X4 1/2-inch rectangle using a rolling pin. Do not use any flour to roll.
5) Shape the ravioli.
6) Prepare the ricotta cheese filling by adding the ricotta cheese and parmesan cheese in a bowl. Stir in the beaten egg. Add in the chopped parsley leaves. Mix all well till combined.
7) Stuff the raviolis with the cheese filling.
8) Alternatively, spoon 12 teaspoonsful of the ricotta cheese mixture, spaced evenly, onto one single rolled out strip. Place the second strip over the first. Slice between the mounds of the filling using a fluted pastry wheel.
9) In a kettle, boil 6 quarts of water. Add in 2 tablespoons of salt and 1 tablespoon of oil. Cook the stuffed raviolis in the water, about 24 in one batch for 10 minutes. Makes about 48 raviolis.

SERVING
10) With a slotted spoon, removed the raviolis onto a hot serving dish.
11) Pour homemade Tomato Sauce on top. Sprinkle with grated parmesan cheese.
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