3 Cheese Ravioli

⏱ 35 mins 🍽 24 ravioli, 4 serving(s) 🏷 Low Cholesterol

Craft your own fresh ravioli filled with a blend of ricotta, mozzarella, and Parmesan cheese, using convenient wonton wrappers. The pasta parcels are served with a vibrant, quick sauce of pan-cooked cherry tomatoes, garlic, and torn basil leaves. This dish offers a satisfying homemade pasta experience without the need for a pasta machine, making it an accessible and flavourful meal. It yields 24 ravioli, suitable for four servings.

3 Cheese Ravioli

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1/2 cup mozzarella cheese, shredded
  • 2 tablespoons parmesan cheese, grated
  • 48 wonton wrappers
  • 2 egg whites
  • 2 cloves garlic
  • 1 cup basil leaves, torn
  • 2 pints cherry tomatoes
  • salt and pepper

Method

  1. Boil a large pot of water. Combine the ricotta, mozzarella, and Parmesan cheeses in a bowl. On a floured surface, place one wonton wrapper and add a spoonful of the cheese mix to its centre. Brush the wrapper's edges with egg white, then cover with a second wrapper. Seal the edges by pressing down firmly. Continue this process until you have made 24 ravioli.
  2. Warm oil in a large skillet. Cook the garlic and cherry tomatoes for 5 to 7 minutes until the tomatoes start to colour and soften. Gently crush some of the tomatoes with a fork. Stir in the torn basil leaves and take the skillet off the heat.
  3. Add salt to the boiling water and reduce to a gentle boil. Place the ravioli into the water carefully and cook for three minutes. Drain the cooked pasta. Serve the ravioli on four plates, spooning the tomato sauce over the top.

Nutrition (per serving)

Sodium792800 mg

Recipe details

CategoryLow Cholesterol
Authormerney