Four Cheese Ravioli!

I have always wanted to make ravioli from scratch. I was hung up on the idea that I needed a pasta roller and a ravioli maker and a cutting tool…blah, blah, blah….Turns out, you do NOT need any of those things! I used my Mom’s noodle recipe (modified), my Ninja food processor, my rolling pin (along with some elbow grease), a pizza cutter and a fork! I have no idea why I waited so long to attempt it. It was not nearly as difficult as I had imagined, even without the “necessary” tools!

Ingredients for the pasta dough:

  • 2 cups flour
  • 2 large eggs (save the larger 1/2 of one shell)
  • 1 teaspoon salt
  • 2 eggshells water (the larger piece you saved) + 1 teaspoon
  • 1 1/2 eggshells of cooking oil + 1 teaspoon
  • 1/4 teaspoon onion powder

Preparation:

Add all ingredients to your food processor, process on high until the dough is formed into large balls and all of the flour has been incorporated. Turn the dough out onto a floured surface, shape into a circle and cut into 4 equal sections. (Place the sections you are not working with into a large zip lock bag so they do not dry out).

Roll one portion of the dough out into a large rectangle. You want to roll it as thin as you can get. Mine was about the thickness of a dime. Trim the edges, cut to desired size and dollop with an appropriate amount of filling (see photos). Next, top the completed section with an equal size portion of dough. Cut to size and seal the edges with a fork.

Continue until all the dough has been used. I forgot to count the raviolis but this made a lot! You can use what you need and freeze the rest!

Ingredients for the filling:

  • 1 15oz container ricotta cheese
  • 1/2 24oz container cottage cheese
  • 1/2 cup fresh mozzarella
  • 1/2 cup fresh parmesean
  • 1/4 cup fresh basil or 2 Tablespoons dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Preparation:

Add all ingredients to food processor and process on high until smooth and creamy!

*****Just an FYI, it is not necessary to clean the processor after mixing the dough! Just throw the cheese in there as is!*****

Once all the raviolis have been filled, add them to a pot of boiling water. They are done when they all float to the surface. Mine took about 3-4 minutes at a rolling boil. I removed them to plates with a slotted spoon (as not to damage them), topped with pasta sauce, freshley grated parmesan cheese and fresh chopped parsley!

I hope y’all are no longer intimidated by homemade ravioli! It’s not rocket science after all!! Enjoy!!

Just in case you are in the market to purchase an amazing food processor/blender/smoothie maker, I have included a link to the one I have. I absolutley LOVE my Ninja!!

This blog contains affiliate links and I may be compensated for any associated purchases.

As alway, thanks for being here! I appreciate your support!

Much Love- The Glitzy Gourmet!

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