In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Cheese Ravioli
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
2/3 pound flour
3 large eggs, beaten
1/3 teaspoon salt
4 teaspoons cooking oil
1/3 pound ricotta cheese
1/4 pound Gruyere cheese, grated
1 tablespoon Parmesan cheese, grated
2 large eggs, beaten
2 tablespoons parsley, chopped
ground nutmeg, salt and pepper
1/2 gallon chicken stock
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, grated
directions
DOUGH: In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.
FILLING: In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.
Place tablespoons of filling on the sheet of dough - about 1 inch apart (as shown in the picture) - until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares (as shown in the picture). Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.
added by
luckytrim
nutrition data
469 calories, 22 grams fat, 41 grams carbohydrates, 21 grams protein per serving.
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reviews & comments
December 15, 2010
I served this at a ravioli party, and it was devine. WE used a pasta machine to roll out the dough. I used smoked gruyre cheese which made the taste more robust. We cooked the assembled pasta in boiling salted water. Also, I served it dressed in a creamy sage sauce: Gently boil 2 cups heavy cream,2 Tbs. butter and 1 tsp. dry sage or 1 Tbs. fresh until reduced to 1 and 1/2 cups. Whisk in 2 Tbs. Parmesan cheese and salt and pepper to taste. Yummy!
September 12, 2010
Wow! This was the best cheese ravioli I have ever eaten, let alone made! Try this one, you won't be disappointed. I used salted water instead of the chicken stock, but it turned out nicely, just the same. I let the ravioli dry for an hour on each side on floured parchment paper and boiled for 6-7 minutes; it held together nicely. This is definitely a keeper recipe for my family. We put half of the recipe up in the freezer for a quick meal later this week or next.