Description: handmade ravioli with a simple but divine cheese filling. This is certain to be a crowd-pleaser.
- at least one batch of pasta dough
- one 15 oz container ricotta cheese
- 2 cup package Italian cheese blend, shredded
- two Tbs olive oil
- salt and pepper to taste
Tip: If you are only making 1 or 2 batches, you might want to cut the filling measurements in half. However, you can always freeze extra filling or use it in another dish.
- Combine ricotta, cheese blend, olive oil, and salt and pepper in a bowl.
- Roll out pasta into long thing sheets. When ready to fill, place on a lightly floured surface so the pasta doesn’t stick to the counter.
- Evenly space one teaspoon (no more) of the cheese mixture on the pasta sheet and then fold over the pasta to cover the mixture. Be careful not to overfill the ravioli or it might break when you boil them. Also don’t put the filling too close together.
- Before cutting the ravioli, carefully seal all parts of the pasta sheet to make sure the filling is completely covered and there are no holes for them to escape.
- Using a knife or ravioli cutter, cut your ravioli and place each individual ravioli on a baking sheet dusted with flour. Again, make sure there are no holes and seal any that are there.
- Once you have a full tray of ravioli, you can either cook them in boiling water for 5-7 minutes. You could also freeze them for later (see freezer tip above). If you freeze them, add a couple minutes to the cook time.
- Once ready to serve, pull ravioli out of boiling water with a slotted spoon and plate with sauce. Alternatively, you can do what I did and pull out the ravioli a minute or so early and place them in the sauce pot to finish cooking