Jumbo Cheese Ravioli

Eddie Szczerba


These are simple to make so don't be intimidated!

pinch tips: Perfect Pasta Every Time






30 Min


10 Min


Stove Top


2 1/2 c
all purpose flour
3 large
2 Tbsp
olive oil
1/2 tsp
2 Tbsp
parsley, italian,chopped
3 Tbsp
romano cheese, grated
1 lb
ricotta cheese
1 pinch
1 large
egg beaten

Directions Step-By-Step

Clear a counter space large enough to work with. Dump the 2-1/2 cups of flour on the counter,make a well in the middle and add the 3 large eggs.olive oil and 1/2 teaspoon salt. Using a fork mix it all together until it starts to form a dough then flour your hands and finish mixing. Wrap the dough in plastic wrap and place it in the fridge to rest for 10-15 minutes.
For the filling:
Combine the ricotta,one egg beaten,pinch of salt,grated cheese and parsley,mix well.
Cut the rested dough into four equal pieces.
Begin by rolling out one piece at a time keeping the other pieces wrapped in plastic so it doesn't dry out on you.
Roll the dough into a thin rectangle then using a teaspoon form rounded mound of the filling leaving an inch or more around each mound,makes about six at a time. Fold over one end of the dough to cover then press down around the edges to seal.(see hint at the bottom) Cut with a knife to make squares or you can use a ravioli stamp like I did. Hint:Using your finger swipe some water around the mounds of ravioli before you fold over the dough for a better seal.
Refrigerate or freeze until ready to cook. To cook just bring a large pot of salted water to a boil and drop them in one at a time. Cook for 3-5 minutes or until they float. Add your favorite sauce and enjoy!! :)

About this Recipe

Course/Dish: Pasta
Main Ingredient: Flour
Regional Style: Italian
Other Tags: Quick & Easy, For Kids
Hashtag: #FRESH