Print
Email
Add a photoServings: 1
Ingredients
- 2/3 lb flour
- 3 lrg Large eggs, beaten
- 1/3 tsp salt
- 4 tsp veg. oil
- 1/3 lb ricotta cheese
- 1/4 lb Gruyere cheese, grated
- 1 Tbsp. Parmesan cheese, grated
- 2 lrg Large eggs, beaten
- 2 Tbsp. parsley, minced
- Â Â x grnd nutmeg, salt and pepper
- 1/2 gal chicken stock
- 2 Tbsp. butter, melted
- 2 Tbsp. Parmesan cheese, grated
Directions
- DOUGH: In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.
- FILLING: In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, Large eggs, parsley - then season with nutmeg, salt and pepper.
- Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.
- Place Tbsp. of filling on the sheet of dough - about 1 inch apart (as shown in the picture) - till all the filling and dough have been used up.
- Using a pizza cutter, cut the ravioli in squares (as shown in the picture).
- Boil the chicken stock in a large pot, then add in the ravioli and let it boil in the stock for about 3-5 min, till cooked.
- Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2776g | |
| Calories 2720 | |
| Calories from Fat 1126 | 41% |
| Total Fat 127.19g | 159% |
| Saturated Fat 58.66g | 235% |
| Trans Fat 0.46g | |
| Cholesterol 1303mg | 434% |
| Sodium 5052mg | 211% |
| Potassium 2499mg | 71% |
| Total Carbs 247.9g | 66% |
| Dietary Fiber 16.0g | 53% |
| Sugars 3.77g | 3% |
| Protein 138.31g | 221% |
