mediterranean · side dish

3 Cheese Ravioli

Name: 3 Cheese Ravioli
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 2 tablespoons butter, melted; ¼ Cup chicken stock; 3 teaspoons cooking oil; 2 large eggs, beaten; 2/3 pound flour; ground nutmeg; 1/4 pound Gruyere cheese, grated; 2 tablespoons Parmesan cheese, grated; 2 tablespoons parsley, chopped; pound Ricotta cheese; teaspoon salt; salt and pepper

“The recipe 3 Cheese Ravioli could satisfy your Mediterranean craving in about 45 minutes. One serving contains 489 calories, 22g of protein, and 25g of fat. This recipe serves 6. For $1.5 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. This recipe from Foodista requires gruyere cheese, chicken stock, cooking oil, and parsley. 3 people have tried and liked this recipe. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is good. Users who liked this recipe also liked Four-Cheese Ravioli, Cheese Filling for Ravioli, and Veggie Cheese Ravioli.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Buttermelted2 tbsp
Chicken stock¼ cup
Cooking oil3 tsp
Eggslarge, beaten2 large
Flour⅔ lb
Ground nutmeg6 servings
Gruyere cheesegrated¼ lb
Parmesan cheesegrated2 tbsp
Parsleychopped2 tbsp
Ricotta cheese1 lb
Salt1 tsp
Salt and pepper6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

1
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.In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts.
2
Roll them out (using a rolling pin) to very make a large, thin rectangle.
3
Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.

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