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Three Cheese Basil Raviolis
Print Recipe
Homemade pasta dough is made with basil pesto, then cut into raviolis and filled with a delicious filling in this Three Cheese Basil Ravioli recipe!
Course
Main Course
Cuisine
Italian
Prep Time
40
minutes
mins
Cook Time
5
minutes
mins
Total Time
45
minutes
mins
Servings
4
people
Calories
719
Author
Whitney Bond
Ingredients
Basil Pasta Dough
3
cups
flour
4
eggs
1/4
cup
water
1/4
cup
basil pesto
Three Cheese Italian Herb Filling
15
oz
ricotta cheese
1/2
cup
mozzarella cheese
shredded
1/4
cup
parmesan cheese
grated
2
cloves
garlic
crushed
2
tbsp
fresh basil
chopped
2
tbsp
fresh italian parsley
chopped
1
tsp
dried oregano
Instructions
Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
Combine well, then add the water and pesto until a solid ball forms.
Roll the pasta dough into thin sheets either by hand or with a pasta roller.
Prepare the filling by combining all of the ingredients in a small bowl.
Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.
Nutrition
Serving:
4
g
|
Calories:
719
kcal
|
Carbohydrates:
77
g
|
Protein:
33
g
|
Fat:
29
g
|
Saturated Fat:
14
g
|
Cholesterol:
234
mg
|
Sodium:
488
mg
|
Potassium:
293
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
1395
mg
|
Vitamin C:
3.2
mg
|
Calcium:
438
mg
|
Iron:
5.9
mg