Ravioli filled with cheese is a delicious vegetarian Italian dish. With cream, ricotta, and a salty Parmesan cheese as a filling. A flavorful recipe.
Although in some parts of the world pasta's are eaten as dinner, in Italy it's custom to make this dish as a starter. And this ravioli is indeed delicious as a starter, but I love to eat it as my main dish, with a green salad.
Because of the combination of the cheeses in this filling, the ravioli baked in butter and drizzled with a flavorful cheese sauce makes a great dish. It only needs some chopped parsley.
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Ravioli filled with cheeses (vegetarian)
- 400 grams pasta sheets
- 300 grams ricotta
- 60 grams butter melted, unsalted
- 30 grams Parmesan grated
- 3 tablespoons water
- 1 egg size M
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 30 grams butter
- 50 ml water
- 100 ml cream
- 50 grams Parmesan cheese
- 10 grams parsley only leafs, chopped
- Bring a pan of water to a boil.
- In a bowl mix the ricotta, butter, cheese, water, and egg and season with salt and pepper.
- With the round cutter press a circle from the dough and put 2 teaspoons of filling on one half of the circle.
- Fold the other over the filling and close the dough then press with a fork a beautiful pattern on the edge of the dough.
- Repeat until the dough is done.
- You end up with some leftover dough, knead it well again and pull through the pasta machine until you got a thin sheet.
- Then repeat the process of cutting, filling, and folding. Bring a pan with 2 teaspoons of salt to a boil.
- Meanwhile, heat the butter in a small saucepan with 50 mL of water and let it boil.
- Add the cream and cheese and let simmer on low heat for 10 minutes (or until the sauce has thickened enough).
- Put the pasta in the pan with salted boiling water and cook the pasta for 4 to 5 minutes until it's done.
- Put on a plate and pour the sauce over it.
- Sprinkle with chopped parsley.