Cheese Ravioli
Course: Main Course
Cuisine: Italian
Keyword: cheese., pasta, vegetarian,
Author: Ella @
  • 4 eggs
  • 3 ½ cups flour
  • 1 tsp salt
  • 1 tablespoon water
Cheese Filling:
  • 1 cup ricotta cheese
  • 1/4 cup Parmesan, grated
  • 1/4 cup Asiago, grated
  • 1/4 cup Swiss, shredded
  • 1 tablespoon parsley, minced
  • 1-2 tablespoons roasted red pepper, finely diced
  • Salt and pepper, to taste.
  1. Crack the eggs into a glass measuring cup. Add enough water t o measure 7/8 cups, if necessary.
  2. Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to mixer. Mix on low gradually adding the eggs and water. Mix for 30 seconds.
  3. Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
  4. In a medium bowl mix the ricotta, parmesan, asiago, and swiss cheese. Mix to blend. Add the parsley and roasted red pepper. Season with salt and pepper, to taste.
  5. Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work dough though the 5 setting.
  6. Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.

  7. Evenly position a teaspoon of cheese filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
  8. Evenly cut the pasta down and between cheese pockets using a pizza cutter.
  9. Using fork twine press the edges of the past to seal. You can freeze the pasta for up to 4 months.