Basil Three Cheese Ravioli
This recipe uses fresh basil and parsley with ricotta, Parmesan, and cottage cheeses.
Basil Three Cheese Ravioli
Ingredients
- 8 ounces ricotta cheese
- 4 ounces cottage cheese
- 1 ounce freshly grated Parmesan cheese
- 1 tablespoon chopped basil
- 1 1/2 teaspoons chopped parsley
- 1 yolk
- Salt and black pepper
- Egg wash as needed
Instructions
-
Place ricotta, cottage cheese, Parmesan, basil, parsley, and yolk in a mixing bowl. Sprinkle with salt and pepper. Mix until combined.
-
Place spoonfuls of filling in straight rows on fresh pasta sheets, about 2 inches apart. Brush a little egg wash in between the filling mounds. Place another pasta sheet over the top. Press down between the mounds to seal the sheets together. Cut between the mounds with a fluted cutter to separate the ravioli.
-
Allow to stand for about 20 minutes, and then boil for 5 minutes in salted water just until done.
-
Drain; serve.
1 thought on “Basil Three Cheese Ravioli”
You must be logged in to post a comment.