How to make ravioli

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

fresh pasta sheets

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta is more nutritious, while dried pasta is more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and flavor.

Stretch the pasta dough using a pasta machine to about three millimeters thick.

Leave a little bit of flour on both sides of the dough to help seal the ravioli.

Use two teaspoons to place filling on the pasta dough, leaving space between each filling.

Cover the filling with the dough and seal each raviolo, ensuring it is perfectly sealed to prevent breaking during cooking.

Remove air bubbles from each raviolo while shaping it with fingers.

Sprinkle flour on top of the ravioli before cutting them with a pasta cutter.

Cut the ravioli into desired shapes, being less precise for a home-cooked feel.

Melt one tablespoon of butter with a handful of fresh sage until browned, about two minutes.

Cook the ravioli in boiling water for two minutes and mix with the sage butter sauce or serve with fresh tomato sauce and basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens