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Cheese Ravioli

Western.Chefs's picture
  Sifted all purpose flour 2 Cup (32 tbs)
  Egg 1 , slightly beaten
  Lukewarm water 6 Tablespoon
  Tomato sauce 1⁄4 Cup (4 tbs) (For Serving)
  Grated parmesan cheese 1⁄4 Cup (4 tbs) (For Serving)

Sift flour 3 times.
Make a well in the center and pour into it the egg and water.
Mix well with a fork.
Turn out onto a floured board and knead until smooth and elastic, about 3 min.
Divide dough in half.
Cover 1/2 to keep it from drying out.
Roll out the other half into a very thin sheet.
Cut into 3" rounds.
Place a level teasp of either Meat or Spinach Filling, on one half of each round.
Moisten edges with water, and fold over the other half of the round to form a half circle.
Crimp edges with a fork.
Roll out remaining dough and proceed as for first half.
Drop into rapidly, boiling salted water or chicken broth and boil for 15 min.
Serve with Tomato Sauce, and grated parmesan cheese.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1141 Calories from Fat 145

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 7.3 g36.7%

Trans Fat 0 g

Cholesterol 238.9 mg79.6%

Sodium 562.1 mg23.4%

Total Carbohydrates 198 g65.9%

Dietary Fiber 7.6 g30.6%

Sugars 4.5 g

Protein 45 g89.8%

Vitamin A 14% Vitamin C 13.1%

Calcium 42.1% Iron 73.7%

*Based on a 2000 Calorie diet

Cheese Ravioli Recipe