For the pasta, combine the cheeses, basil, salt & pepper in a bowl and mix together. Roll with your hands into a ball and gently press into a thick patty shape.
Place one pasta sheet on a cutting board and place the patty into the center of it, then coat the open space of the pasta sheet with egg wash. Place the other pasta sheet on top and gently press down to seal the edges.
Using a knife or cookie cutter, cut the pasta into a circular shape leaving an inch between the edge of the pasta and the beginning of the filling. Pinch the edges around the ravioli so that the filling doesn’t spill out during cooking. Repeat for as many raviolis as you need.
To make the garlic broth, combine all sauce ingredients in a saucepot over medium high heat. Bring the broth to a boil, and then simmer for two minutes.
Add the ravioli and cook for 3 minutes, or until it reaches your desired doneness. Place ravioli into a bowl and top with the broth. Garnish with fresh shaved cheese of your choice and chopped basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3696g)|
|Recipe Makes: 1|
|Calories from Fat: 182 (35%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 262.3mg||81 %|
|Sodium 14198.3mg||490 %|
|Potassium 420.1mg||11 %|
|Total Carbohydrate 62.1g||18 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 60.7g|
|Protein 24.8g||35 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 521
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