Ricotta Ravioli


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Serving Size / Yield

4 servings


  • 4 C. flour
  • 3 eggs
  • 1 Tbs. water
  • 1 lb. ricotta
  • 1 egg
  • 2 tbs. grated parmesan cheese
  • 1/2 tsp. salt
  • 5 qts. boiling water
  • 3 tsp. salt

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Mix flour with 3 eggs and 1 Tbs. water, making a dough. Work until firm and cut in two. Roll into 2 thin sheets. Take the remaining ingredients and mix together ricotta, egg, parmesan and salt. Place 1 tsp. of the mixture on one of the dough sheets at 2-inch intervals. Place second sheet over the first and press with fingers around each ricotta mound. Cut into 2-inch squares, making sure that edges are well-closed. Cook about 20 minutes in salted, boiling water. Serve with butter and grated parmesan.

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