Wayne Gisslen

Ravioli with Cheese Filling

Preparation info
  • Portions:

    10

    , portion size: 5 oz 150 g ) uncooked or approximately 7 oz (210 g) cooked
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Mix together the ricotta, Parmesan, egg yolks, parsley, and seasonings.
  2. Roll the pasta into thin sheets.
  3. Over half the pasta, make small mounds of cheese filling, about 1 tsp (5 mL) each, arranging them in a checkerboard pattern 1½–2 in. (4–5 cm) apart.
  4. Lay the remaining pasta over the top and press down between the mounds of cheese to seal

Per serving: Calories, 410; Protein, 21 g; Fat, 17 g (38% cal.); Cholesterol, 205 mg; Carbohydrates, 42; Fiber, 1 g; Sodium, 270 mg.