THREE-CHEESE RAVIOLI
Steps:
- Gather the ingredients.
- In a medium bowl, beat the eggs with a whisk or fork.
- Add the ricotta, mozzarella, Parmesan, thyme, and 1/2 teaspoon of the salt and mix well with a fork. Set aside.
- Fill a stock pot with water and bring to a boil over high heat.
- Meanwhile, lightly dust a work surface or a pastry mat with flour.
- Fill a small bowl or custard cup with room-temperature water.
- Use a bench cutter or a knife to cut the dough into 4 to 6 equally sized portions and cover them loosely with plastic wrap.
- Take one piece out and roll it into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions.
- Lay the piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of filling about 2 inches apart in the center of the bottom half of the dough.
- Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
- With a sharp knife , a pasta cutter, or a small pizza cutter, cut each ravioli apart by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta.
- Place ravioli on a parchment-lined baking sheet and repeat with the remaining pasta dough and filling. At this point, the pasta can be refrigerated, covered with plastic wrap, for up to a day.
- To cook the pasta, add remaining 1 tablespoon salt to the stockpot of boiling water. Drop the ravioli into the boiling water.
- Cook in boiling water for 3 to 4 minutes, or until the pasta floats to the surface.
- Serve with the sauce or topping of your choice and enjoy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 60 g, Cholesterol 172 mg, Fiber 0 g, Protein 25 g, SaturatedFat 6 g, Sodium 1189 mg, Sugar 1 g, Fat 13 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
3 CHEESE RAVIOLI FILLING
Make and share this 3 Cheese Ravioli Filling recipe from Food.com.
Provided by Jen in Victoria
Categories High Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients well.
- Keep in the fridge until you are ready to make the ravioli.
Nutrition Facts : Calories 80.5, Fat 5.7, SaturatedFat 3.3, Cholesterol 48.8, Sodium 170.7, Carbohydrate 1.2, Sugar 0.2, Protein 6
THREE CHEESE RAVIOLI FILLING
Make and share this Three Cheese Ravioli Filling recipe from Food.com.
Provided by SaffronMeSilly
Categories < 15 Mins
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl, mix all ingredients.
- For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Nutrition Facts : Calories 150.2, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.6, Sodium 548.3, Carbohydrate 5.2, Fiber 2, Sugar 0.7, Protein 12.3
SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE
Steps:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
- Yield: 24 ravioli
- Pasta Dough for Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs, plus 1 for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
3 CHEESE RAVIOLI
Make and share this 3 Cheese Ravioli recipe from Food.com.
Provided by merney
Categories Low Cholesterol
Time 35m
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 9
Steps:
- bring a large pot of water to a boil over high heat. Mix the three cheeses together. Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center. Paint the edges of the wonton wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges to secure the filling. Repeat to create 24 ravioli.
- Heat the oil in a large skillet over medium heat. Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored and about to burst. Use a fork to lightly crush a few tomatoes. Add the basil and remove from heat.
- Salt the boiling water and turn to a gentle boil. Carefully drop the ravioli in and cook for three minutes, then drain. Divide among four plates and top each with tomatoes.
Nutrition Facts : Calories 502.9, Fat 10.8, SaturatedFat 5.7, Cholesterol 41, Sodium 792.8, Carbohydrate 76, Fiber 5, Sugar 4.8, Protein 26.1
CHEESE FILLING FOR RAVIOLI
Make and share this Cheese Filling for Ravioli recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients well and fill pasta.
THREE CHEESE RAVIOLI
This recipe is a blending of my three boys preferences - and is one they all eat. They love the homemade pasta, but when time is an issue, I stuff the filling into instant Canneloni Tubes, pour the sauce over the top and bake until the pasta is soft, and the sauce is bubbling. Serve with salad and fresh bread.
Provided by leanne
Categories < 4 Hours
Time 1h5m
Yield 35-50 Ravioli, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For the Pasta:.
- For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
- Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
- At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called "Breaking" the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
- For the filling:.
- In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
- For the sauce:.
- Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.
Nutrition Facts : Calories 597.6, Fat 46.4, SaturatedFat 28.9, Cholesterol 163.9, Sodium 876.5, Carbohydrate 21.8, Fiber 2.8, Sugar 8.1, Protein 26.3
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- To make the pasta dough, combine the flour and egg in a large mixing bowl (or your stand mixer, using the dough attachment) and combine. Knead the dough for ten minutes until the gluten has been activated. The dough should be smooth, and bounce back slightly to the touch. Allow the dough to rest at least 30 minutes.
- Make your three-cheese filling by combining all of the ingredients in a mixing bowl. Set aside, reserving for stuffing the ravioli (or transfer to a piping bag for easier filling).
- After the pasta has rested, begin to roll it out. On your pasta roller, start with the thickest stetting. Flatten out the dough (you can do this in stages, as working with smaller pieces of dough is a bit easier) and roll it through the widest setting. Then, keep rolling the dough through the machine, making the setting thinner after each pass through. The dough will become a long, thin sheet.
- Fill the dough by dolloping some of the cheese filling, leaving five centimeters in between. Fold over the pasta dough, onto each dollop, then squeeze around the filling to remove any air. Using a cookie cutter or mold, cut out the desired shapes of your ravioli. Transfer to a flour-dusted sheet pan and keep covered with a damp kitchen towel as you work. Once done, the pasta can be cooked right away or wrapped tightly in plastic and transferred to the freezer.
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