SheepS Milk Ricotta and Parmesan Cheese Ravioli Recipe

Name: SheepS Milk Ricotta and Parmesan Cheese Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 eggs; 1 1/4 cups durum flour; Pinch salt; 2 tablespoons olive oil; 1 cup sheeps milk ricotta cheese; 3/4 cup grated Parmesan; 2 egg yolks; Pinch nutmeg; Pinch salt and pepper; Olive oil, tomatoes, basil

Servings: persons

1
Stir eggs until mixed together, add flour, salt and olive oil.
2
With a dough hook, knead mix for about 15 to 20 minutes.
3
Form into 6-ounce balls and refrigerate for 1/2 hour.
4
Flatten pasta dough, by running through pasta machine or by rolling, until about 1/4-inch in thickness.
5
Mix all ingredients together.
6
Brush flattened pasta with egg yolk wash. Spoon out 1/2-ounce balls of mixture and place them on sheet of pasta, spaced evenly apart.
7
Cover with a second sheet of pasta of the same size.
8
Press top layer of pasta over balls of ravioli mix, making sure to get the air out.
9
Cut with round cutter or knife to desired shape.
10
Place finished ravioli into pot of boiling salted water, for about 1 minute.
11
Remove from water.
12
Place on plate, drizzle ravioli with olive oil, diced tomatoes and basil.
13
Serve.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 eggs, 1 1/4 cups durum flour, Pinch salt, 2 tablespoons olive oil, and more.

Yes, SheepS Milk Ricotta and Parmesan Cheese Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

SheepS Milk Ricotta and Parmesan Cheese Ravioli

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