Ravioli Sophia


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Ravioli Sophia are stuffed with cheese and spinach puree, and served with a typical Italian tomato and mushroom sauce.

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Serving Size / Yield

6 servings


  • 1 lb. pasta dough
  • Filling:
  • 1/3 C. finely chopped and cooked spinach
  • 2/3 C. cottage cheese
  • 1/3 C. grated parmesan cheese
  • 2 egg yolks, beaten
  • 1/4 C. flour
  • pinch salt
  • pinch pepper
  • grated rind of 1/2 lemon
  • Sauce:
  • 1 1/4 C. tomato sauce
  • 1 C. chopped mushrooms
  • semolina

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Divide the dough into two equal portions. Roll each into a rectangle, 1/8-inch thick. Let rest in a cool place. Squeeze all excess water from the spinach. In a bowl, combine it with the two cheeses, egg yolks, flour, salt, pepper and grated lemon rind.

Either spoon the filling or pipe it, in little walnut-size mounds at 1/2-inch intervals along one half of the dough. Brush with water between the fillings and cover with a second layer of dough. Mark the dough over the fillings with a pastry cutter turned upside down. Then, using a ruler and a serrated pastry wheel or ravioli cutter, cut the ravioli into squares. Line a baking sheet with wax paper and sprinkle with uncooked semolina. Place the squares on it and dry for 1 hour.

Bring a large pot of water to a boil. Add the ravioli and boil for 8 minutes. Refresh in cold water and drain. Preheat the oven to 375 degrees. Make the sauce by combining the tomato sauce and mushrooms. Place the ravioli in a buttered casserole and cover with sauce. Bake for 20 minutes.

Serve with: Stuffed Green Pepper Salad

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