Jumbo Cheese Ravioli

2015-11-10
  • Yield : 4 serving plates
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    280
  • Fat

    9 g
  • Saturated Fat

    5 g
  • Cholesterol

    60 mg
  • Sodium

    300 mg
  • Carbohydrate

    39 g
  • Fiber

    2 g
  • Sugars

    3 g
  • Protein

    12 g

Jumbo cheese ravioli. Famous Italian cheesy ravioli served with marinara sauce. Very simple and delicious! You may also like Ravioli with Shrimp and Lobster Sauce

Jumbo Cheese Ravioli

Ingredients

  • cheese filling (see recipe below)
  • pasta dough
  • marinara sauce
  • 4 quarts (4 L) water
  • 2 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1/4 cup (60 g) grated Parmesan cheese

Method

Step 1

Cheese Filling: In a small mixing bowl, combine 8 oz (240 g) ricotta cheese,3 tablespoons minced fresh parsley,2 tablespoons grated Parmesan cheese,1 egg white and 1/4 teaspoon salt. Mix well and set aside.

Step 2

Cut pasta dough into 4 pieces. On well-floured surface with floured rolling pin, roll 1 piece into 15" by 6" rectangle. Using a sharp knife, cut rectangle crosswise into 5 6" by 3 pieces.

Step 3

Spread rounded tablespoonfuls of filling on 3-inch side of each piece of pasta to within 1/4 inch of edges. Fold dough over filling, bringing ends together. Using a fork, dipping in flour, firmly press edges together.

Step 4

Place ravioli in a single layer on floured, clean paper towel. Repeat with remaining pasta and filling, making 20 ravioli in all. Set aside and let dry 30 minutes.

Step 5

In a saucepan over high-heat, bring water to a boil. Stir in salt and vegetable oil. Cook ravioli a few at a time,10 minutes or until tender but firm. Remove from the heat and drain.

Step 6

Arrange cooked ravioli on heated platter. Heat marinara sauce and spoon evenly over ravioli. Sprinkle with grated Parmesan cheese and minced parsley.

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