Cheese Ravioli
Make a little piece of Italy for dinner :) The ravioli can be the size of our pelmeni or larger. In Italy, small ravioli are served on the holiday table, while bigger ones are made on weekdays.
Yara
Recipe author
Cheese Ravioli
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
17 g
Fats 29 %
21 g
Carbohydrates 48 %
35 g
327 kcal
GI:
0
/
0
/
100
- How do you make cheese ravioli? I'd suggest making the dough ahead of time. As it rests, it becomes more elastic because the gluten in the flour swells. Carefully separate the whites from the yolks. Cover the whites with plastic wrap so they don't dry out and refrigerate them — you won't need them for this recipe. A food processor will help you knead the dough. Pour the yolks into the bowl and salt them. Add 2/3 of the flour. You'll work in the rest during kneading, bringing the dough to the right consistency. Run it at medium speed. The dough should be stiff. Now we'll work by hand. Dust the counter with flour. Knead the dough until it's elastic and firm. Wrap it in plastic wrap and let it rest for 1 hour. Meanwhile, make the filling. It's a mix of a soft cheese (Cambozola, Montagnolo, Robiola, Stracchino, Taleggio) and a hard cheese (Parmesan). The soft cheese can be swapped for mozzarella or ricotta, but the Parmesan is irreplaceable — without it, the ravioli won't have that special flavor and aroma. Finely grate the cheeses and mix them in one bowl. Stir in the grated lemon zest. There's your simple filling. Roll the dough out thinly (1/16 inch / 1 mm). Cut it into strips about 1.5 inches (4 cm) wide and 3 inches (8 cm) long. Put the filling (1 teaspoon) on one half of each rectangle and fold the other half over it. Gently press the dough around the mound of filling with your hands to seal it. This way you push the air out of the ravioli. If you do it right, the ravioli will sink to the bottom when cooked; if air is left inside, they'll float up right away. The edges of the dough should be crimped. You can press them with a fork or use a fluted pastry cutter or a pizza cutter. Pour water into a pot and salt it. Bring it to a boil and cook the ravioli for 5 minutes. And there are our ravioli, ready. You can dig in and treat your family. Enjoy!
- Be prepared to need more or less flour than the recipe calls for. Go by the desired consistency of the dough, not the amount of flour. To avoid mistakes, read up on flour and its properties!
- For how to properly substitute different types of cheese in dishes, see this article.
- For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article about pots.
Caloric content of the products possible in the composition of the dish
- Camembert cheese 50% fat - 291 kcal/100g
- Moobacher cheese - 350 kcal/100g
- Saint-Agur cheese - 369 kcal/100g
- Sirius Camembert cheese - 294 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Egg yolks - 352 kcal/100g
- Parmesan cheese 45% fat - 389 kcal/100g
- Lemon zest - 47 kcal/100g
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