Jumbo Cheese Ravioli
2021-11-10- Cuisine: Italian
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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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 a 15-6-inch rectangle. Using a sharp knife, cut the rectangle crosswise into 5-6-inch by 3 pieces.
Step 3
Spread rounded tablespoonfuls of filling on the 3-inch side of each piece of pasta to within 1/4 inch of the 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 a 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.