Three Cheese Ravioli

Jul 22, 2019 | Cook

​Thomas and I make homemade pasta every year for the holidays so I took a stab at making my own filling this year for our homemade ravioli.  I was a bit nervous because I have some pretty tough critics when it comes to taste testing but I past the test.  Thomas whipped up some delicious dough and my filing was tasty without being mushy.  With three different cheeses, I wasn’t sure about the consistency once the ravioli’s were cooked.  This dough and filling recipe made 70 raviolis.  Note:  We did not have the fancy cutter and could have stuffed the raviolis with more filling which we will do next time.  

I was going to blog about the white chocolate blackberry cake with white chocolate icing I made but that will be for next week :-). I promise!!  It was sooooooooo gooooood!!!  If you have a sweet tooth, this dessert is for you!

Cheese Filling Ingredients:

2 15 oz Ricotta Cheese containers with whole milk
1/2 teaspoon Garlic Salt
1 teaspoon Garlic Stir-In Paste (Organic) 0r you can cut up fresh garlic
1 cup Parmesan Cheese
2 cups Mozzarella Cheese
1/2 teaspoon pepper
1 cup chopped spinach (I used fresh baby spinach)
1/2 teaspoon dried Thyme
1 teaspoon dried Oregano 
1 pinch of Paprika
1 teaspoon dried Parsley

Mix together until creamy.  I used a melon ball scoop from Pampered Chef to form the cheese mixture for the raviolis.  

Dough Ingredients:
2 egg yolks
1 whole egg
2 cups flour
1 pinch salt
1/4 cup water (as needed)

We used a Kitchenaide Mixer on level #6 to make the dough.  

Lay a strip of dough on a piece of parchment paper (we used wax paper) and place cheese mixture about an inch or inch and a half from one another.  Lay another strip of dough on top.  Make sure you get all of the air out before sealing otherwise the raviolis will burst in the hot water.  Seal the edges and middle with water (or you can use egg white) but the water worked fine for us.  Cut into squares.  Place in boiling water and when the ravioli rise to the top, they are done.  We sat ours on drying racks from Pampered Chef.  We froze some for later which we wrapped in parchment paper and lots of flour!  Note:  Don’t forget to put down flour while filling the ravioli so they won’t stick when you pick them up to be cooked.  

Any questions, don’t hesitate to contact me!  Let me know if you try this recipe and how it turns out!  The sauce was homemade as well which I will blog about later!

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