from my dear Aunt
* Sift flour and salt together. Place in bowl and form a well in the center. Drop eggs in the well and blend with a fork, gradually adding enough warm water to form a stiff dough.
* Knead until smooth, cover and let stand 15 minutes. Cut dough in half and roll on floured board into two thin sheets.
* Combine Ricotta, parmesan cheese, salt and pepper and blend well.
* Drop teaspoons of filling, about 1 1/2 inches apart, on one sheet of dough and cover with the second sheet.
* With fingertips, gently press together around each dab of filling.
* Cut into squares with a pastry cutter, then seal each Ravioli by pressing the sides with a fork.
* Allow Ravioli to dry one hour before cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 6 | ||
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Calories: 671 | ||
Calories from Fat: 231 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 12.9g | 65 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 413.5mg | 127 % | |
Sodium 585.7mg | 20 % | |
Potassium 405.7mg | 11 % | |
Total Carbohydrate 66.6g | 20 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 64.4g | ||
Protein 41.7g | 60 % | |
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: 671
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