To prepare the ravioli:
1. Place 6 cups flour in a large bowl. Make a well in the center. Beat 6 eggs, 3/4 c water, and 2 teaspoons oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour 1/2 cup if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 Eggland's Best Egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
3. Divide pasta dough into fourths; roll on portion to 1/16 in thickness. Working quickly, place rounded teaspoonfuls of filling 1 inch apart over half of the pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
4.Preheat oven to 375 degrees.
5.Whisk together 1 egg and milk in shallow bowl. In another bowl or pie plate, combine bread crumbs and parmesan cheese. Dip ravioli in egg and then in bread crumbs. Place on baking sheet. Repeat until all ravioli are coated. Spray ravioli with cooking spray.
Bake for 12-15 minutes or until golden brown. Serve with warm marinara or pesto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (283g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 84 (13%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 23.9mg||7 %|
|Sodium 225.9mg||8 %|
|Potassium 261.8mg||7 %|
|Total Carbohydrate 108.9g||32 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 104.9g|
|Protein 23.6g||34 %|
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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: 626
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