Why you’ll love this baked ravioli recipe:
Homemade: Make these with homemade ravioli, or buy store-bought to cut down the recipe time. However, homemade is always tastier (and more impressive) Versatile: Use your favorite sauces for dipping these yummy, baked raviolis in Fun: This can be such a fun snack for a party, or even for your kids lunch
Ingredient Notes:
Ricotta: Ricotta is an Italian whey cheese made from the whey left over from the production of other cheeses. You’ll often find it in recipes like lasagna or used as a stuffing in pasta. Herbs: This recipe uses both fresh rosemary and thyme. I’d suggest that you use fresh herbs here for the biggest flavor punch.
How do you make baked ravioli?
Experiment with the Flavor: Add any of your favorite herbs or spices into the flour mixture for extra flavor! How do you make the pasta vegan? Make ravioli vegan by using your favorite plant-based cheeses and alternative egg substitute. How do you store extra pasta dough? Store extra pasta dough in plastic wrap in the freezer. To use again, allow to thaw in the refrigerator or allow to come to room temperature. What do I use if I don’t have a ravioli maker? If you do not have a 12-piece ravioli maker, use a pizza cutter or knife to cut out 1 – 1 ½ inch squares. Place 2 tsp of filling on top, brush with water, place the second piece of dough, and pinch the edges to seal. Storage: You can also freeze your fresh ravioli, lightly flouring a baking tray, freezing until solid and then storing in an airtight container for up to 6 months. Store cooked ravioli in an airtight container for 3-5 days or in the freezer for 1 month.
Other pasta recipes you’ll love:
Pesto Pasta Bake Vegan Pasta Sauce Recipe Greek Style Vegetarian Pasta Truffle Pasta Recipe
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