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Cheese-Filled Ravioli




Source of Recipe


ws


Recipe Introduction


servings 4 (12 ravioli)
points 7


List of Ingredients




1/2 cup part-skim ricotta cheese
3/4 ounce Parmesan cheese, grated
2 tablespoons minced fresh flat-leaf parsley
1/2 egg white
1/4 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
1 teaspoon all-purpose flour
1 pound Fresh Pasta Dough

Recipe



In a medium bowl, combine the ricotta and Parmesan cheeses, parsley, egg white, pepper and nutmeg.
Lightly dust a clean dry surface with the flour. Place a sheet of wax paper on a baking sheet and lightly spray with nonstick cooking spray; set aside.
Break off a chunk of pasta dough the size of a lemon; keep the remaining dough covered. Using a roller-type pasta machine, roll the dough as thin as possible.
Transfer to the prepared surface and trim to form a 17x6" rectangle. Starting 1" from the top and side edges, place half-teaspoons of filling 2" apart on the sheet.
Break off another lemon-size chunk of dough, incorporating the scraps from the first sheet. Roll another sheet of dough as thin as possible and trim to form another 17x6" rectangle. Gently place over first layer to cover the filling.
To seal the edges, making sure the filling will be in the center of each ravioli, with a moistened finger, draw lines between the dots of filling, first lengthwise,
then crosswise. With a pastry cutter, trace the lines and cut into twenty-four 2" squares. With the tip of a knife, carefully lift and transfer the squares to the
prepared wax paper, making sure the ravioli don't touch. Repeat with the remaining dough (incorporate scraps into your next sheets or freeze for later use) and filling to make 48 ravioli. Refrigerate the ravioli, uncovered, until
ready to use, up to 2 hours,* or freeze first on the wax paper-lined baking sheet, then in sealable plastic bags up to 1 month. (They are easier to handle when frozen.) Do not thaw before cooking.

Into a large pot of boiling water, gently drop the ravioli, a few at a time, to avoid tearing them; if fresh, make sure they don't stick to each other. Cook 7-8
minutes, until tender. With a slotted spoon, transfer the ravioli to a warm serving bowl. Add the sauce of your choice, and toss gently to coat. Divide evenly among
4 plates and serve.

SERVING (12 RAVIOLI) PROVIDES: 1 1/2 Proteins, 2 1/4 Breads, 5 Optional
Calories.

PER SERVING: 320 Calories, 8 g Total Fat, 4 g Saturated Fat, 173 mg Cholesterol,
328 mg Sodium, 43 g Total Carbohydrate, 2 g Dietary Fiber, 16 g Protein, 187 mg
Calcium

**This filling does not keep well in the refrigerator, so plan either to use it the same day you make it or to freeze it. Thaw in the refrigerator and use within 1-2 hours of thawing.