3 Cheese Ravioli

3 Cheese Ravioli

3 Cheese Ravioli

45 minutes

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Details
  • Serving Size:   6
  • Weight Watchers:   16 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 tablespoons butter, melted
  • ¼ Cup chicken stock
  • 3 teaspoons cooking oil
  • 2 large eggs, beaten
  • 2/3 pound flour
  • ground nutmeg
  • 1/4 pound Gruyere cheese, grated
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons parsley, chopped
  • pound Ricotta cheese
  • teaspoon salt
  • salt and pepper
Instructions

In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts.

Roll them out (using a rolling pin) to very make a large, thin rectangle.

Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.

Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.

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