Homemade ravioli with cheese

Homemade ravioli recipe with cheeses

Instructions

The ravioli di magro. Homemade cheese ravioli, a cheese ravioli recipe with feta and parmesan cheese. What a pleasure to cook fresh pasta, the whole family participates here in the ravioli di magro, they are meatless. To make his ravioli no need for a plate, for years I have used a glass to cut my homemade ravioli. I used the rest of my stuffing to make the cheese ravioli sauce. Homemade ravioli with cheeses, at home are the favorites. You can choose more or less strong cheeses, according to the desired taste.
Recipe for homemade ravioli with cheeses for 110 ravioli

Ingredients

• 500 g ravioli dough
• 250 gr of ricotta
• 150 gr flat-leaf parsley
• 2 eggs
• 100 gr of parmesan
• 100 gr of feta
• 1 teaspoon of fine salt
• 1 teaspoon of gray pepper
• 1 tablespoon of flour
• 3 shallots
• 10 cl of white wine
• 20 cl of sour cream
• 20 g of butter.

Instructions

1. Roll your ravioli dough up to level 6 on the kitchenaid.
2. Make two equal strips with the dough, be careful not to flour the inside of the strips in order to be able to stick them.
3. Rinse the flat parsley and dry it with paper towels.
4. Chop the parsley as finely as possible.
5. Break the eggs into a bowl, add the parsley and then the salt.
6. Mash half of the feta with a fork then add it to the eggs.
7. Mix the ricotta with the preparation, add the pepper.
8. Sprinkle the Parmesan while adding the flour, binding the stuffing well.
9. Flour the outside of the strip of dough then place it on the ravioli sheet.
10. Form mini balls and place them on their locations.
11. Place the second strip of dough on top of the stuffing.
12. Wet the end parts of the ravioli with a brush so that they can be glued.
13. Gently crush with a rolling pin to stick the ravioli.
14. Gently place the ravioli strips to dry them a little.
15. Peel the shallots to make the sauce.
16. Chop the shallots finely.
17. Heat a saucepan with a large bottom and the butter.
18. Sear the shallots under a low heat, they should not be colored and remain translucent.
19. Add the white wine and reduce, melt the rest of the feta.
20. Pour in the cream and let reduce further.
21. Taste and salt and pepper your sauce.
22. Bring up a large volume of salted water to the temperature.
23. Lower the heat from the first broths and cook the ravioli for 4 to 6 minutes.

Preparation time: 60 minutes
Cooking time: 4 to 6 minutes
Number of people: 110 cheese ravioli
4 star rating: 1 review

What wine to drink with: Homemade cheese ravioli

My favorite wine for this Côte du Rhône recipe Grape variety: Grenache noir, Syrah, Cinsault
Temperature between 10 ° and 12 °
Thanks to Adeline who lent me her ravioli plates.

IngredientsChop the parsleyMix the cheesesAdd the parsleyBreak the eggsBind with flourRavioli plateStuffing dumplingsRavioli readyShallots and butterWine and creamLet reducePlateZoom<img src="/wp-content/uploads/2021/09/8715281168536850182.gif" class="aligncenter"