The combination of light fresh pasta and intense garlic sauce makes this a five star winner!
FOR THE PASTA:
Combine the flour and salt, then the eggs and oil in either by hand or in your mixer using a dough hook. Add water as necessary until a dough ball forms that is pliable and not very sticky. Knead for 6-10 minutes depending on your method. Form into a very thick disc or ball, wrap in plastic wrap and refrigerate for at least 30-60 minutes.
While pasta is resting, combine ricotta, Italian cheese blend (the blend I use is Parmesan, Asiago and Romano. But you can use grated Parmesan if you can't find a good blend). Add garlic, salt, egg and blend very well. Cover and refrigerate while pasta rests.
Roll pasta sheets for ravioli and fill with cheese according to your method and tastes. Set aside to air dry on parchment or other nonstick surface for 10 minutes to air dry.
Melt butter, garlic and chicken base in large skillet over medium heat and combine well. 2 sticks of butter will easily coat 36 regular ravioli. Add salt or more chicken base if you want more intense flavor. Reduce to low to keep warm.
Cook pasta 3-5 minutes depending on its thickness, drain and fold into the butter sauce. Serve immediately.
Roll the pasta very thin to create a nice, light ravioli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 178 | ||
Calories from Fat: 42 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 62mg | 19 % | |
Sodium 268mg | 9 % | |
Potassium 79.6mg | 2 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 24.8g | ||
Protein 7.4g | 11 % | |
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: 178
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