3 cheese ravioli
A Mediterranean-inspired 3 cheese ravioli recipe with gruyere cheese, chicken stock, and parsley. It covers 17% of daily vitamins and minerals, serves 6, and takes 45 minutes to make. This dish is a good fit for a Mediterranean diet and is best made for a cozy dinner.
Ingredients
butter
2 Tbsps
chicken stock
0.25 cups
oil
3 tsps
free range eggs
2 large
flour
302.39 g
ground nutmeg
6 servings
gruyere
113.4 g
parmigiano reggiano
2 Tbsps
parsley
2 Tbsps
ricotta salata
453.59 g
salt
1 tsp
salt and pepper
6 servings
Method
- In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts.
- Roll them out (using a rolling pin) to very make a large, thin rectangle.
- Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
- Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.
Nutrition:
Carbs
42 g
Fat
25 g
Protein
22 g
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