How to make Ravioli from scratch #69

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: mascarpone

Cottage cheese is lower in fat and calories while still providing creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is still healthy.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and retains nutrients.

Unpack the dumpling maker for making Maltese ravioli.

Prepare the dough by making a well with flour and adding 1 egg.

Add salted water to the mixture without precise measurements.

Knead the dough until smooth and let it rest for 15 minutes.

In a bowl, combine ricotta cheese, chopped parsley, 2 eggs, salt, and pepper until mixed.

Cut the rested dough into quarters and roll it out thinly.

Use the dumpling maker to fill and seal the ravioli, adjusting the amount of filling as needed.

Make additional ravioli by hand if necessary, sealing with water.

Freeze the ravioli for later use.

When ready to cook, boil salted water and add the frozen ravioli, cooking until they float.

Heat the Maltese tomato paste sauce in a saucepan.

Drain the ravioli and serve topped with the sauce and cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens