The Raviolo Test | MasterChef Canada | MasterChef World

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and lower in calories.

fresh pasta

🥗Healthier: whole wheat pasta

💰Cheaper: dried pasta

Whole wheat pasta adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Prepare fresh pasta dough and let it rest for 30 minutes.

Mix ricotta cheese, grated parmesan, spinach, nutmeg, salt, and black pepper in a bowl.

Roll out the pasta dough into thin sheets using a pasta machine or rolling pin.

Cut the pasta sheets into squares or circles, depending on your shape preference.

Place a spoonful of the cheese mixture in the center of half the pasta shapes.

Moisten the edges of the pasta with water to help seal.

Top with remaining pasta shapes and press edges to seal tightly.

Bring a large pot of salted water to a boil.

Carefully add the ravioli to the boiling water and cook until they float, about 3-5 minutes.

In a separate pan, heat olive oil and butter over medium heat until melted.

Add garlic and sage, cooking until fragrant, about 1-2 minutes.

Drain the ravioli and toss gently with the sage butter sauce.

Serve immediately with additional grated parmesan on top.

Cooking Techniques

Spice Level:

Allergens