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Ingredients
Cheese Ravioli
- For the dough
- 300 grams Pastry flour (double grip)
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (to work)
- 1 egg white
- For the filling
- 100 grams Ricotta cheese
- 150 grams Scamorza
- 1 egg yolk
- salt
- freshly ground white peppers
- Red pepper flakes
- For the fried onions
- 1 size onion
- 2 Tbsps Pastry flour
- 50 grams clarified butter
- 2 Tbsps fresh scallions
For the dough: Knead the flour, egg, oil and a dash of salt into a smooth, pliable dough. Add more water or flour if necessary. Shape the dough into a ball and cover in plastic wrap. Let rest for about 30 minutes.
For the filling: Mix the ricotta until smooth. Rub in the scamorza and mix with the yolk and ricotta. Season with salt, pepper and chili.
Divide the dough into 3-4 portions and knead each again. Roll out thinly with a pasta machine or a rolling wheel on a lightly floured surface to about 3 mm (approximately 1/10 inches). Cut out circles of about 7 cm (approximately 3 inches) in diameter for the ravioli.
Place 1 teaspoon of filling on the dough circles. Brush the edges with the beaten egg white. Press the edges together. Let rest on a floured surface until all the ravioli is made.
Cook the ravioli in boiling salted water for 3-4 minutes over low heat until they rise to the surface.
For the fried onions: Peel the onion into quarters lengthwise and cut into fine strips. Sprinkle the flour and 2 tablespoons of hot oil to make the onions crispy.
Remove the ravioli with a skimmer from the water and swirl in butter. Serve in a pan or on plates immediately with the fried onions and chives.
(Percentage of daily recommendation)
Calorie | 663 cal. | (32 %) | ||
Protein | 27.18 g | (28 %) | ||
Fat | 32.54 g | (28 %) | ||
Carbohydrates | 65.56 g | (44 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 0.64 g | (2 %) |