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chef.garret's picture
  Sifted flour 4 Cup (64 tbs)
  Eggs 5
  Lukewarm water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon

Sift flour into work surface.
Make a well and add whole eggs, water and salt in center.
Knead thoroughly for about 1 to 2 minutes, or until dough is stiff and elastic.
Do not over knead as it will be tough.
Add a little more flour if needed.
Cut dough in half and cover with bowls on table top and let stand for 10 minutes while filling is being prepared.
Divide dough into 3 parts and cover 2 parts up again.
Roll one part till it is about 1/8 of an inch thick.
Cut into circles or use a 2 inch round cookie cutter.
Each ravioli takes 2 rounds.
Place a heaping teaspoon on each round in the center.
Touch edges with a little milk and cover with another circle.
Press edges with a fork to seal.
Repeat until all are made.
Cook in 8 quarts boiling, salted water until they are done.
serve as desired.

Recipe Summary

Difficulty Level: 
Main Dish
Lacto Ovo Vegetarian
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2178 Calories from Fat 265

% Daily Value*

Total Fat 30 g45.8%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 1057.4 mg352.5%

Sodium 1331.3 mg55.5%

Total Carbohydrates 383 g127.8%

Dietary Fiber 13.5 g54%

Sugars 3.3 g

Protein 83 g166.2%

Vitamin A 24.4% Vitamin C

Calcium 21% Iron 154.3%

*Based on a 2000 Calorie diet

Ravioli Recipe