Cheese Filling for Ravioli
Indulge in the creamy perfection of homemade ravioli with this irresistible Cheese Filling for Ravioli. This simple yet flavorful filling combines the rich creaminess of ricotta, the sharp umami of Parmesan, and the melty goodness of mozzarella, creating a decadent trio of cheeses. Freshly chopped parsley and basil add vibrant, herbaceous notes, while a touch of nutmeg offers optional warmth and depth. Bound together with a silky egg yolk, this filling is perfectly seasoned with just the right balance of salt and pepper. Ready in just 15 minutes, this versatile, easy-to-make recipe is ideal for crafting restaurant-quality ravioli from scratch. Whether you pair it with a classic marinara or a buttery sage sauce, this cheese filling is guaranteed to elevate your homemade pasta dishes and impress your guests.
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Mozzarella cheese
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh basil
- 1 large Egg yolk
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg (optional)
Instructions
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, and shredded mozzarella cheese.
Finely chop the fresh parsley and basil, then add them to the cheese mixture.
Add the egg yolk to the bowl. This will act as a binder to help the filling hold together inside the ravioli.
Season the mixture with salt, black pepper, and a pinch of nutmeg if desired. The nutmeg will add a subtle depth of flavor but is optional.
Mix all the ingredients together thoroughly using a spatula or spoon until the filling is smooth and well-combined.
Taste the mixture and adjust seasoning if needed, keeping in mind it will be paired with pasta and sauce.
Cover the cheese filling with plastic wrap and refrigerate for at least 15 minutes to firm up before using. This makes it easier to handle and stuff into ravioli.
Once ready, use the filling as directed in your ravioli recipe, adding a small spoonful to each pasta sheet or pocket before sealing.
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 455 mg | 20% | |
| Total Carbohydrate | 3.9 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 412 mg | 32% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
