5 Cheese Ravioli Recipes

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HOMEMADE FIVE CHEESE RAVIOLI WITH GARLIC BROWN BUTTER



Homemade Five Cheese Ravioli with Garlic Brown Butter image

Loaded with cheese and topped with a brown butter sauce, Homemade Five Cheese Ravioli with Garlic Brown Butter will make you feel like you are in Italy!

Provided by Amanda Rettke-iambaker.net

Categories     dinner     Main Course

Time 1h15m

Number Of Ingredients 19

½ cup (123g) ricotta cheese
¼ cup (28g) mozzarella cheese, (grated)
¼ cup (25g) parmesan cheese, (grated)
¼ cup (25g) romano cheese, (grated)
3 ounces cream cheese, (room temperature)
2 cloves garlic, (minced)
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh parsley, (finely diced)
⅓ cup (76g) butter
1 clove garlic, (minced)
1 teaspoon kosher salt
¼ teaspoon pepper
1 cup (125g) flour
1 teaspoon salt
1 large egg
2 large egg yolks
½ teaspoon olive oil
1 bottle water, (in a spray bottle)

Steps:

  • In a medium bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese, romano cheese, cream cheese, garlic, salt, pepper, and parsley. Set aside.
  • In a medium saucepan, melt butter.
  • Add garlic and cook for 1 minute. Be sure to not overcook the garlic.
  • Add salt and pepper and remove from heat.
  • Sift flour and salt onto a work surface.
  • Make a wide well in the center of the flour.
  • Crack the full egg in the well.
  • Add egg yolks and oil and gently whisk the wet mixture together within the well.
  • Slowly fold in the flour mixture, a little at a time, until the dough is too stiff to mix with a fork.
  • Using a bench scraper, cut into the mixture to break up the gluten, while continuously using your hands to bring the entire mixture together. Fold it into a single mass.
  • Knead the dough with your hands for 7-10 minutes, adding more flour as needed.
  • Form a ball with the dough and cover it, allowing it to rest for 30 minutes.
  • Roll the dough out into a ¼ inch thick rectangle (thin enough to fit into the KitchenAid Pasta Roller attachment at its widest setting).
  • Move the rollers to the next smallest setting and pass the dough through again. Continuously lower the size settings, passing the dough through once or twice each time.
  • Stop rolling with the dough is thin enough to partially see-through.
  • Cut the length of dough into 24-inch sections.
  • Lay out each section and working one pasta sheet at a time, lightly spray each sheet with water.
  • Starting on one edge, spoon out 2 teaspoons of filling in the center of each sheet, leaving 1 inch of space on each side.
  • Lift the top edge of the sheet and bring it over the top of the filling, lining it up with the bottom edge.
  • Using your fingers, gently press the dough as close as you can to the filling. Try to eliminate any air pockets that form.
  • Press again on the edge to seal it completely.
  • Using a fluted pastry wheel, trim the long edge of the pasta. Then cut in between each section to create the individual raviolis.
  • Bring a large pot of salted water to a rolling boil. Add raviolis to hot water, working in batches to not overcrowd the pot.
  • Cook for 3-4 minutes and then gently scoop out the raviolis, strain out any excess water and transfer to a plate.
  • Drizzle brown butter sauce over raviolis.
  • Top with extra grated parmesan cheese and chopped parsley.
  • Serve immediately.

Nutrition Facts : Calories 474 kcal, ServingSize 1 serving

HOMEMADE FOUR CHEESE RAVIOLI



Homemade Four Cheese Ravioli image

Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!

Provided by Callie1025

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 ½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1 ½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

Steps:

  • Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
  • Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
  • While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
  • Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
  • Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
  • Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
  • Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
  • To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g

AUTHENTIC ITALIAN CHEESE RAVIOLI



Authentic Italian Cheese Ravioli image

I live in a wonderful place... Italian immigrants to the west and Polish immigrants to the east. Many of my friends grandparents were born in Italy, and so I have collected many incredible recipes over the years. Cheese ravioli are surprisingly easy to make with no special equipment, if you have a good recipe. Another...

Provided by Family Favorites

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 13

RAVIOLI DOUGH
3 c flour
2 large eggs
2 tsp vegetable or olive oil
3/4 c warm water
1/2 tsp salt
CHEESE RAVIOLI FILLING
1 lb provolone or mozzarella cheese, grated or shredded
15 oz ricotta cheese
8 oz shredded parmesan cheese (not in the green can)
4 large well-beaten eggs
1/2 tsp black pepper
parsley flakes, fresh or dried

Steps:

  • 1. DOUGH: Mix together dough ingredients and knead for 10 minutes on a floured surface. Place in a plastic bag and refrigerate for 2 hours or overnight.
  • 2. CHEESE FILLING: Mix all ingredients together.
  • 3. TO ASSEMBLE: Roll dough on a well floured surface as you would for a pie crust, forming a large rectangle. Cut rectangle in half, forming 2 equal pieces. Using a teaspoon, drop mounds of dough approximately 3" apart. Dip fingers in water, and moisten squares where ravioli will be cut. Place second piece of dough on top. Press down with fingers where you just moistened, forming squares. Press firmly to seal well or they will lose their filling during cooking. Use a pastry wheel to cut long lines both vertically and horizontally, forming square ravioli.
  • 4. Place on a floured cookie sheet (or parchment lined) and let dry for 5-10 minutes. Drop into boiling, salted water until they rise for al dente, or until desired doneness. Top with your favorite sauce or a simple garlic/olive oil blend topped with freshly grated pepper and Parmesan shreds.

EASY CHEESY RAVIOLI



Easy Cheesy Ravioli image

You can enjoy this Easy Cheesy Ravioli even if you're pressed for time. Our version of the perennial pasta favorite is ready in less than half an hour.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 5

2 pkg. (9 oz. each) refrigerated cheese ravioli
1 red pepper, chopped
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 cup frozen peas
1 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1 cup of the cooking water.
  • Cook and stir peppers in large nonstick skillet on medium heat 5 min. or until crisp-tender. Add 3/4 cup of the reserved water, cream cheese spread and peas; cook and stir 2 to 3 min. or until cream cheese is melted and peas are heated through.
  • Add pasta; stir to evenly coat. If sauce is too thick, thin with remaining reserved cooking water. Top with shredded cheese.

Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 890 mg, Carbohydrate 41 g, Fiber 4 g, Sugar 5 g, Protein 20 g

BAKED FIVE-CHEESE RAVIOLI



Baked Five-Cheese Ravioli image

Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!

Provided by countryatheartrecipes

Categories     Main Course

Time 2h

Number Of Ingredients 28

1 cup Italian 00 flour
1 cup Duram flour
1/2 teaspoon kosher salt
3 large eggs
1 tablespoon Extra Virgin olive oil
10 oz. whole ricotta cheese
4 oz. cream cheese (room temperature)
1/2 cup mozzarella cheese (shredded)
1/2 cup provolone cheese (shredded)
1/2 cup Parmesan cheese (shredded)
1 large egg
2 tablespoons Italian-style bread crumbs
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon dried minced onion
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
egg wash (1 egg + 1 tablespoon water)
1 pound ground bulk sausage
24 oz. crushed tomatoes
1 tablespoon Worcestershire Sauce
1 tablespoon red wine vinegar
2 tablespoons dried basil
2 tablespoons dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 oz. mozzarella cheese (shredded)
2 tablespoons grated Parmesan (for topping)

Steps:

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Nutrition Facts : Calories 683 kcal, Carbohydrate 41 g, Protein 37 g, Fat 42 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 206 mg, Sodium 1347 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 19 g, ServingSize 1 serving

CHEESY RAVIOLI LASAGNA



Cheesy Ravioli Lasagna image

Cheesy Ravioli Lasagna - This EASY lasagna comes together with just four simple ingredients making it perfect for busy weeknights!! The whole family will LOVE this cheesy comfort food lasagna recipe!

Provided by Averie Sunshine

Categories     All Recipes

Time 50m

Number Of Ingredients 5

two 18-20 ounce family size packages of ravioli (from the refrigerated grocery case; any flavor I used cheese)
one 24-ounce jar marinara sauce
2 ½ cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
fresh basil or parsley finely chopped, for garnishing

Steps:

  • Preheat oven to 400F and spray a 9x13-inch casserole dish, 6-quart baking dish, or similar with cooking spray; set aside.
  • Pour one-quarter of the marinara sauce in the bottom of the baking dish and spread evenly.
  • Layer ravioli over the marinara sauce, about one-quarter or one-third of the total amount.
  • Sprinkle with mozzarella cheese.
  • Repeat for 3 or 4 layers.
  • Cover with foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until golden browned and bubbly.
  • Remove from the oven and evenly sprinkle with parmesan cheese and garnish with the chopped basil or parsley*.
  • Lasagna will keep airtight for up to 1 week in the fridge or in the freezer for up to 2 months. If freezing, you can either prep and freeze immediately. Or, prep, bake, and freeze. In either option, allow frozen lasagna to thaw and come to room temp before baking it off or gently reheating it if you baked it before freezing it.

Nutrition Facts : Calories 210 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 13 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 945 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

5-CHEESE RAVIOLI MARINARA



5-Cheese Ravioli Marinara image

This ravioli is ready in a flash, tossed with your favorite pasta sauce, then sprinkled with freshly shaved Parmesan cheese. -Nancy Sousley, Lafayette, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (25 ounces) frozen five-cheese or chicken ravioli
4 small zucchini, thinly sliced (about 4 cups)
1 jar (24 ounces) marinara sauce
1/3 cup shaved Parmesan cheese

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, combine zucchini and marinara sauce; bring to a boil. Reduce heat; simmer, uncovered. 7-9 minutes or until zucchini is crisp-tender, stirring occasionally., Drain ravioli; add to zucchini mixture. Heat through, stirring gently to combine. Top with cheese.

Nutrition Facts : Calories 422 calories, Fat 10g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1188mg sodium, Carbohydrate 64g carbohydrate (13g sugars, Fiber 7g fiber), Protein 18g protein.

EASY CHEESE RAVIOLI



Easy Cheese Ravioli image

Not sure that you can get easier then this... and ohhhh so good. This is a great menu to make as a family and have the kids help. :) Chris, you can do this one!!

Provided by Kimschmee

Categories     < 60 Mins

Time 33m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup part-skim ricotta cheese
1/4 cup grated reduced-fat mozzarella cheese
2 tablespoons grated parmesan cheese
1 egg
1/4 cup chopped fresh basil, plus additional
fresh basil, for garnish
1 garlic clove, finely chopped
1/8 teaspoon ground nutmeg
1 teaspoon sea salt
ground black pepper
24 wonton wrappers
2 1/2 cups tomato sauce

Steps:

  • In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
  • Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
  • Brush the edges of a wonton wrapper lightly with water.
  • Fold the wrapper in half, making sure all the filling remains inside.
  • Seal the edges by pinching.
  • Continue with the remaining filling and wrappers.
  • Add salt to large pot of boiling water.
  • Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
  • Meanwhile, in a small pot over low heat, cook the tomato sauce.
  • Using a large slotted spoon, place the ravioli into 4 individual bowls.
  • Pour the sauce over each serving, and garnish with the additional basil.

5 CHEESE RAVIOLI



5 Cheese Ravioli image

Make and share this 5 Cheese Ravioli recipe from Food.com.

Provided by ChefFox

Categories     Chicken

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 (25 ounce) bags frozen cheese ravioli
2 (8 ounce) jars cheese alfredo sauce
1 (16 ounce) can diced tomatoes
2 (6 ounce) bags tyson diced chicken breasts

Steps:

  • BOIL ravioli as indicated on packaging.
  • COOK chicken in skillet 3-4 minutes
  • ADD everything to skillet.
  • HEAT to boiling, then reduce to simmer.
  • SERVE.

Nutrition Facts : Calories 117.2, Fat 5.4, SaturatedFat 1.5, Cholesterol 36.3, Sodium 199.8, Carbohydrate 4.8, Fiber 1.1, Sugar 2.8, Protein 12.4

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