Try this Homemade Ravioli recipe, or contribute your own.
Suggest a better descriptionCombine ricotta cheese, spinach, 1/2 cup Parmesan cheese, egg yolks, 2 tablespoons butter, and seasonings, stirring well; set aside.Prepare dough for Homemade Pasta; divide dough into 4 equal portions. Set 2 portions aside. Pass each of 2 pieces of dough, one at a time, through rollers of pasta machine, starting at widest setting. Continue moving width gauge to narrower settings, passing dough through rollers once at each setting, dusting with flour, if needed. Roll dough to desired thinness, about 1/16-inch thick and 36- x 6-inches. Place 2 strips of dough on a lightly floured work surface. Roll each rectangle of dough with a ravioli rolling pin, using heavy pressure to make indentations Spoon 1 teaspoon spinach mixture in center of each square of pattern on one rectangle of dough. Brush water along lines of pattern and edge of dough. Carefully align remaining rectangle over filled rectangle so rolled ravioli indentations are aligned. Use a fluted pastry wheel to cut through both layers of dough al ong pattern lines. Allow ravioli to air dry about 1 hour.Repeat above rolling and filling procedures with the remaining dough and filling ingredients.Bring water and 1/2 teaspoon salt to a boil in a large Dutch oven. Cook half of ravioli in boiling water 10 to 12 minutes; drain. Cook remaining ravioli.Dip ravioli in melted butter; place on baking sheets in a single layer, and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until lightly browned. Place in serving container, and sprinkle with parsley. Yield: 6 to 8 servings.Recipe continues on Homemade Ravioli2.
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Serving Size: 1 Serving (3242g) | ||
Recipe Makes: 1 | ||
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Calories: 3424 | ||
Calories from Fat: 2943 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 327g | 436 % | |
Saturated Fat 118.2g | 591 % | |
Monounsaturated Fat 128.9g | ||
Polyunsanturated Fat 63.7g | ||
Cholesterol 3701.1mg | 1139 % | |
Sodium 1168.7mg | 40 % | |
Potassium 1823.1mg | 48 % | |
Total Carbohydrate 41.7g | 12 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 31.5g | ||
Protein 94.4g | 135 % | |
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: 3424
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