Cheese Ravioli inspired by Olive Garden to save you some $$ and empty calories. Its made with whole wheat flour and a 3-cheese blend, so is healthier but absolutely delicious too! #goals
Ingredients
¾cupWhole Wheat Flour, 90g
1Egg or Liquid Egg Substitute
Filing:
⅓cupRicotta Cheese, 82g
¼cupShredded Reduced Fat Mozzarella, 28g
2TbspParmesan, Shredded, 10g
⅓Egg or Liquid Egg Substitute, Whisked
½tspParsley, Chopped
¼tspDried Herbs, Oregano, Basil or Italian Seasoning
¼tspGarlic Powder
Topping:
1tspUnsalted Butter, Softened, 5g
1tspGrated Parmesan
½tspCrushed Red Pepper Flakes
Instructions
Place flour in a large bowl and make a well in the center. Whisk eggs in a small bowl and pour into well. Stir to form a ball and transfer to lightly floured surface. Knead until smooth and springs back when pressed, about 5 minutes. Cover with a damp towel and let rest for 30 minutes.
While the dough is resting, combine the cheeses, egg, parsley and seasonings in a small bowl. Mix well and set filling aside.
Divide dough into 2-4 pieces and pat with flour. Roll out into 1/16” thin long sheets on a lightly floured surface.
Place 1½ tsp of filling ½” apart over half of pasta sheet.
Dip finger in water and wet edges of pasta around the filling. Cover with other half, and press firmly around the filling to seal. Cut into squares with a knife or pizza cutter.
In a large pot, bring 4 cups water to boil, add ravioli and cook for 2-3 minutes until they float to the top.
Drain, toss in 1 tsp butter, sprinkle with crushed red pepper flakes and serve!
Notes
Storage:
Freezer (Uncooked): Air-dry for 15 minutes, place on parchment lined sheet and freeze. Transfer to resealable zipper bag. Keeps 6 months.
Fridge
Uncooked: Sprinkle flour on plate/sheet, place pasta and cover with plastic wrap. Keeps 1 week.
Cooked: In an airtight container for 4 days. Reheat by placing in boiling water for 1-2 minutes.