Three Cheese Ravioli Recipe

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Three Cheese Ravioli
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Ingredients
11
Count
Nutrition
891
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. For the Pasta:.
  2. For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
  3. Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
  4. At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called Breaking the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
  5. For the filling:.
  6. In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
  7. For the sauce:.
  8. Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 890.84 Kcal (3730 kJ)
Calories from fat 631.04 Kcal
% Daily Value*
Total Fat 70.12g 108%
Cholesterol 232.72mg 78%
Sodium 1585.6mg 66%
Potassium 544.07mg 12%
Total Carbs 10.8g 4%
Sugars 1.39g 6%
Dietary Fiber 0.01g 0%
Protein 54.28g 109%
Vitamin C 1.3mg 2%
Iron 0.2mg 1%
Calcium 1465.4mg 147%
Amount Per 100 g
Calories 217.49 Kcal (911 kJ)
Calories from fat 154.06 Kcal
% Daily Value*
Total Fat 17.12g 108%
Cholesterol 56.82mg 78%
Sodium 387.11mg 66%
Potassium 132.83mg 12%
Total Carbs 2.64g 4%
Sugars 0.34g 6%
Dietary Fiber 0g 0%
Protein 13.25g 109%
Vitamin C 0.3mg 2%
Calcium 357.8mg 147%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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