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Fresh Three Cheese Ravioli


Ravioli is an Italian dumpling that's typically stuffed with ricotta, meat, cheese, or vegetables. Ravioli is an authentic Italian cuisine, popular for its unique shape and rich taste. In fact, the delicious recipes of classic Italian ravioli have become quite popular across the world. This recipe uses a three cheese filling sealed between two thin layers of homemade egg pasta dough and served with your preferred marinara pasta sauce.

Ravioli Dough:

  • 2 cups all-purpose flour

  • 1 pinch salt

  • 1 teaspoon olive oil

  • 2 eggs

  • 1 1/2 TBSN water


Ravioli Filling:

  • 1 (8 oz) container ricotta cheese

  • 1 (4 oz) package cream cheese, softened

  • 1/2 cup finely shredded mozzarella cheese

  • 1 egg

  • 1 teaspoon garlic salt

  • 2 teaspoons dried parsley

Preferred marinara sauce

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2 Medium mixing bowls, whisk, plastic wrap, sharp knife, medium saucepan, measuring spoons, measuring cups, rolling pin

Prep: 45 min

Cook: 15 min. Ready: 2 hours Serves: 4-6

1. Mound the flour and salt together on a work surface and form a well.

2. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.


3. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

4. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, egg, and parsley and mix well. Set the filling aside.


5. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.


6. Preheat an oven to 375 degrees F. Beat the egg with the tablespoon of water to make the egg wash.


7. Roll out the pasta dough into paper-thin sheets.


8. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal.


9. Cut into individual ravioli with a pizza cutter. Seal the edges using a fork to press on the edges.


10. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.


11. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with grated Parmesan cheese.

1 serving:

Calories: 1270

Total Fat: 89.2g Saturated Fat: 47.0g Cholesterol: 407mg Sodium: 1359mg Potassium: 937mg Total Carbohydrates: 80.4g Dietary Fiber: 6.5g Protein: 37.8g Sugars: 16g

Carbohydrates like pasta provide glucose, the crucial fuel for your brain and muscles. Pasta is an excellent source of complex carbohydrates, which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy.

Riesling. Try ricotta with both the sweet and the dry variations of this classic wine.



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