Three Cheese Ravioli
I was going to blog about the white chocolate blackberry cake with white chocolate icing I made but that will be for next week :-). I promise!! Â It was sooooooooo gooooood!!! Â If you have a sweet tooth, this dessert is for you!
Cheese Filling Ingredients:
2 15 oz Ricotta Cheese containers with whole milk
1/2 teaspoon Garlic Salt
1 teaspoon Garlic Stir-In Paste (Organic) 0r you can cut up fresh garlic
1 cup Parmesan Cheese
2 cups Mozzarella Cheese
1/2 teaspoon pepper
1 cup chopped spinach (I used fresh baby spinach)
1/2 teaspoon dried Thyme
1 teaspoon dried OreganoÂ
1 pinch of Paprika
1 teaspoon dried Parsley
Mix together until creamy. Â I used a melon ball scoop from Pampered Chef to form the cheese mixture for the raviolis. Â
Dough Ingredients:
2 egg yolks
1 whole egg
2 cups flour
1 pinch salt
1/4 cup water (as needed)
We used a Kitchenaide Mixer on level #6 to make the dough. Â
Lay a strip of dough on a piece of parchment paper (we used wax paper) and place cheese mixture about an inch or inch and a half from one another. Â Lay another strip of dough on top. Â Make sure you get all of the air out before sealing otherwise the raviolis will burst in the hot water. Â Seal the edges and middle with water (or you can use egg white) but the water worked fine for us. Â Cut into squares. Â Place in boiling water and when the ravioli rise to the top, they are done. Â We sat ours on drying racks from Pampered Chef. Â We froze some for later which we wrapped in parchment paper and lots of flour! Â Note: Â Don’t forget to put down flour while filling the ravioli so they won’t stick when you pick them up to be cooked. Â
Any questions, don’t hesitate to contact me! Â Let me know if you try this recipe and how it turns out! Â The sauce was homemade as well which I will blog about later!
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