Jumbo Cheese Ravioli2021-11-10
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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This information is per serving.
Saturated Fat5 g
Jumbo Cheese Ravioli
- 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
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.
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.
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.
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.
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.
Arrange cooked ravioli on heated platter. Heat marinara sauce and spoon evenly over ravioli. Sprinkle with grated Parmesan cheese and minced parsley.