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Ravioli Ricotta

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Ingredients
  Semolina 200 Gram
  Flour 200 Gram
  Salt To Taste
  Egg 1
  Ricotta 400 Gram
  Eggs 2
  Parsley 1 Tablespoon, chopped
  Pepper To Taste
Directions

MAKING
1. Into a basin sieve the flour, semolina and salt, add the egg and make a dough adding sufficient water.
2. On a rolling surface with a rolling pin roll dough out very thinly to form into long strips of about 10 to 13 cm wide.
3. To make the filling in a bowl mix the ricotta with the eggs, season with salt, pepper and parsley.
4. Place the mixture on the pastry strip spooning a teaspoonful at a time with intervalls of about 4 cm.
5. Then turn the upper part of the pastry strip over the lower part covering the filling and press down the sides with wetted fingers.
6. With a pastry cutter cut each ravjola into squares and cook in boiling salted water for 8 to 10 minutes.

SERVING
7. To serve, strain well and accompany tomato sauce with a topping of grated parmesan cheese.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 591 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 9.6 g48.1%

Trans Fat 0 g

Cholesterol 209.6 mg69.9%

Sodium 239.2 mg10%

Total Carbohydrates 78 g26.1%

Dietary Fiber 3.4 g13.7%

Sugars 0.7 g

Protein 28 g55.2%

Vitamin A 18.9% Vitamin C 8.3%

Calcium 24.8% Iron 23.5%

*Based on a 2000 Calorie diet

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Ravioli Ricotta Recipe