Cheese Ravioli Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 oz Ricotta, full fat, drained
8 oz Parmesan Cheese, fine shred
8 oz Fontina Cheese, shred (can use Mozzarella)
1 tsp Italian Seasoning
2 tsp Garlic, minced
1 raw egg + egg white to seal edge of pasta
½ C Bread Crumbs
½ C. Parsley
⅛ tsp Nutmeg
Salt & Pepper to Taste
Add Ins...
Spinach, Chard, Shredded Carrots, Kale.
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Directions: |
Directions:1. In a large bowl, add all the cheeses and combine.
2. Add all the dry spices and garlic to the bowl and combine.
3. Add bread crumbs and egg. Combine.
4. If you are adding anything else wet like spinach, add it here.
5. Taste for spice level and adjust.
6. Cover and put in fridge for at least 1 hour. It is easier to work with when it is very cold.
Assembly Ravioli using 1 TBS mixture per ravioli. Seal the edges with egg white. Transfer to parchment paper covered sheet pan to rest. |
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Number Of
Servings: |
Number Of
Servings:48 |
Personal
Notes: |
Personal
Notes: This is a combination of 3 different recipes I found online. I was looking for something with the consistency of a cheese meatloaf for the filling that wouldn't break down or ooze out when cut into.
The white wine is used to control the acidic level and give richness. Can substitute 1 tsp lemon juice.
If making these in advance, put on parchment paper, single layer and freeze. Once frozen, can transfer to a zip lock baggie.
Left over cheese mixture can be frozen and used later for manicotti, lasagna or calzone.
For the vegetable add-ins. Use as much as you want, but make sure it all is pre cooked until soft and fully drained before adding to the mixture. Can sweat it in a skillet for a bit to remove excess moisture.
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