Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

3 Cheese Ravioli

 
One serving costs about $1.51

$1.51 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:46%

Spoonacular Score: 46%

 

The recipe 3 Cheese Ravioli could satisfy your Mediterranean craving in around 45 minutes. This main course has 486 calories, 22g of protein, and 25g of fat per serving. This recipe serves 6 and costs $1.49 per serving. If you have parmesan cheese, chicken stock, pound ricotta cheese, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. 3 people have made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is pretty good. Try Four-Cheese Ravioli, Cheese Filling for Ravioli, and PTCC: Three Cheese Ravioli for similar recipes.

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Selvapiana Chianti Rufina. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.

Selvapiana Chianti Rufina

This is a big and juicy Chianti Rufina, offering delicious strawberry and cherry aromas followed by subtle notes of spice box, leather, earth and mushrooms. Dense, smooth and medium-bodied, with great concentration and fine tannins.Easy-going and supple, this is great food wine: ideal for rich pastas, creamy soups, barbecued meats and cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
0.25 cups
0.25 cups chicken stock
chicken stock
3 tsps
3 tsps cooking oil
cooking oil
2 large
2 large eggs
eggs
0.67 lb
0.67 lb flour
flour
some
some ground nutmeg
ground nutmeg
0.25 lb
0.25 lb gruyere cheese
gruyere cheese
2 Tbsps
2 Tbsps parmesan cheese
parmesan cheese
2 Tbsps
2 Tbsps parsley
parsley
1 lb
1 lb ricotta cheese
ricotta cheese
1 tsp
1 tsp salt
salt
some
some salt and pepper
salt and pepper
2 Tbsps butter
2 Tbsps
butter
0.25 cups chicken stock
0.25 cups
chicken stock
3 tsps cooking oil
3 tsps
cooking oil
2 large eggs
2 large
eggs
0.67 lb flour
0.67 lb
flour
some ground nutmeg
some
ground nutmeg
0.25 lb gruyere cheese
0.25 lb
gruyere cheese
2 Tbsps parmesan cheese
2 Tbsps
parmesan cheese
2 Tbsps parsley
2 Tbsps
parsley
1 lb ricotta cheese
1 lb
ricotta cheese
1 tsp salt
1 tsp
salt
some salt and pepper
some
salt and pepper

Equipment

pizza cutter
pizza cutter
rolling pin
rolling pin
bowl
bowl
pot
pot
pizza cutter
pizza cutter
rolling pin
rolling pin
bowl
bowl
pot
pot


Instructions

  1. In a large bowl, mix the first four ingredients together (flour, egg, salt and oil). Form a ball of dough using your hands, then let it rest for about 1 hour.
  2. In another bowl, mix together: ricotta, Gruyere and Parmesan cheese, eggs, parsley - then season with nutmeg, salt and pepper. Divide the dough into 2 equal parts. Roll them out (using a rolling pin) to very make a large, thin rectangle.
  3. Place tablespoons of filling on the sheet of dough about 1 inch apart until all the filling and dough have been used up. Using a pizza cutter, cut the ravioli in squares.
  4. Boil the chicken stock or water in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
  5. Remove and drain the ravioli, then sprinkle melted butter and Parmesan cheese. Toss and serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.50
Ingredient
2 tablespoons butter
¼ Cups chicken stock
3 teaspoons cooking oil
2 larges eggs
⅔ pounds flour
some ground nutmeg
¼ pounds gruyere cheese
2 tablespoons parmesan cheese
2 tablespoons parsley
1 pound ricotta cheese
Price
$0.24
$0.19
$0.03
$0.62
$0.40
$0.89
$4.05
$0.21
$0.32
$8.05
$15.01

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
492 Calories
22g Protein
25g Total Fat
42g Carbs
9% Health Score
Limit These
Calories
492
25%

Fat
25g
39%

  Saturated Fat
13g
87%

Carbohydrates
42g
14%

  Sugar
1g
1%

Cholesterol
141mg
47%

Sodium
811mg
35%

Get Enough Of These
Protein
22g
46%

Selenium
37µg
53%

Calcium
392mg
39%

Phosphorus
346mg
35%

Vitamin B2
0.55mg
33%

Vitamin B1
0.44mg
29%

Folate
116µg
29%

Vitamin K
25µg
24%

Manganese
0.42mg
21%

Iron
3mg
18%

Vitamin A
861IU
17%

Vitamin B3
3mg
16%

Zinc
2mg
16%

Vitamin B12
0.76µg
13%

Magnesium
34mg
9%

Vitamin B5
0.8mg
8%

Fiber
1g
7%

Copper
0.14mg
7%

Potassium
202mg
6%

Vitamin B6
0.11mg
6%

Vitamin E
0.84mg
6%

Vitamin D
0.72µg
5%

Vitamin C
1mg
2%

covered percent of daily need

Related Recipes