How many ravioli per person?

Many classy restaurants do it, but I hate that. If you want to make your guests happy, you should use at least 200 grams of ravioli (about 10 pieces) for each of them. I often go up to 250 grams each, or even more. This means using at least 12 ravioli per person .

How much sauce for 2 pounds of ravioli?

Go easy on the sauce. An average ratio of tomato sauce to pasta is 1 1/2 cups of sauce to 1 pound of pasta . For oil-based sauces, use 1 cup per 1 pound of pasta. Go even lighter with creamy, rich sauces. Typically, we like the ratio of one jar of our sauce to 1 pound (or package) of our pasta.

How much pasta is enough for 4 people?

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

What do Italians eat ravioli with?

Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

Do you boil ravioli before adding sauce?

After the ravioli are done cooking, carefully and gently lift the ravioli from the water with a large strainer or slotted spoon. Then prepare a serving dish with your favorite sauce and begin to add to the bottom, layering the ravioli with the sauce.

Do you cook meat before putting in ravioli?

Your choice of ground meat is first cooked with garlic, onion, and white wine , then mixed with Parmesan, mortadella, prosciutto, a pinch of nutmeg, and an egg for binding.

Why is my ravioli mushy?

If you use a pot that's not large enough, the water temperature will begin to drop . This will result in clumpy, mushy pasta. Additionally, this will create a higher starch-to-water ratio, which causes the pasta to stick together. In conclusion: Avoid clumpy, mushy, and sticky pasta by using the right pot!

Why is my ravioli hard after cooking?

Pasta that is soft and mushy is usually overcooked, while if it's crunchy and hard, this is a good indication that you haven't cooked it for long enough .

How many people does 2 boxes of pasta feed?

Most recipes call for one pound of pasta — which is a standard box or bag — to serve four to six people . It's far easier to eyeball this than fuss over specific measurements. I find that half the box, or a half-pound (eight ounces) of pasta, serves two to three people, depending on sauce and hunger level.

How to serve ravioli at a party?

If they are fresh they should only take a few minutes to cook through. If the reheated sauce seems too thick, add a bit of the pasta cooking water to loosen. To serve: Place 5 or 6 drained ravioli in each serving plate, and top with about a cup of sauce. Let guests top with grated parmigiano .

How many pieces of ravioli in a pound?

Ravioli ship frozen in one pound packages. You receive about 10-12 large ravioli per pound .

What to eat with 4 cheese ravioli?

Serving Suggestions This Four Cheese Ravioli is versatile and easy to pair with other dishes. You can enjoy it alongside vegetables, meats, seafood, and breads . Breads: Sop up all that delicious sauce with some Garlic Cheese Bread, Copycat Pizza Hut Breadsticks, Super Soft Brioche Dinner Rolls, or Focaccia Bread.

Three Cheese Basil Ravioli Recipe - WhitneyBond.com (2024)

This post may contain affiliate links.

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!

Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock! Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!

I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do!

Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

I served them tossed inKale Pesto Sauce and topped with Pistachio Crusted Tilapia.

My, oh my, was that one delicious meal!

Ravioli Pasta Dough Ingredients

3 cups flour
4 eggs
1/4 cup water
1/4 cup basil pesto

Three Cheese Italian Herb Filling Ingredients

15 oz ricotta cheese
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
2 cloves garlic (crushed)
2 tbsp fresh basil (chopped)
2 tbsp fresh italian parsley (chopped)
1 tsp dried oregano

Prepare the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky. If dry, add additional water. If sticky, add additional flour.

Three Cheese Basil Raviolis

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!

Servings: 4 people

Prep Time: 40 minutes mins

Cook Time: 5 minutes mins

Total Time: 45 minutes mins

Author: Whitney Bond

Course: Main Course

Cuisine: Italian

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 Facts

Serving 4gCalories 719kcal (36%)Carbohydrates 77g (26%)Protein 33g (66%)Fat 29g (45%)Saturated Fat 14g (70%)Cholesterol 234mg (78%)Sodium 488mg (20%)Potassium 293mg (8%)Fiber 2g (8%)Sugar 1g (1%)Vitamin A 1395mg (28%)Vitamin C 3.2mg (4%)Calcium 438mg (44%)Iron 5.9mg (33%)

Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

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