Cheese Ravioli inspired by Olive Garden to save you some $$ and empty calories. 🧀🥟
Serves 35 mins prep60 mins cook
Only took me 5 years of living in the US to make it to Olive Garden - I was on Keto for a while okay, don't judge - and the cheesehead in me went for the Cheese Ravioli. I asked for butter and red pepper flakes instead of their sauce because I was not there for all that tomato, an it was divine! So of course I had to make my own version with a healthy twist - using whole wheat flour instead. The filling has 3 cheeses and is so on point, I could probably indulge in a bowl of just that! Now I don't need to leave home to get my OG fix.🍝🍴
0 servings
What you need
Instructions
Place flour in a large bowl and make a well in the center. Whisk eggs in a small bowl and pour into well. Stir to form a ball and transfer to lightly floured surface. Knead until smooth and springs back when pressed, about 5 min. Cover with damp towel and let rest for 30 min. While the dough is resting, combine filling ingredients in a small bowl. Mix well and set aside. Divide dough into 2-4 pieces and pat with flour. Roll out into 1/16” thin long sheets on a lightly floured surface. Place 1½ tsp of filling ½” apart over half of pasta sheet. Dip finger in water and wet edges of pasta around filling. Cover with other half, and press firmly around filling to seal. Cut into squares with a knife or pizza cutter. In a large pot, bring 4 cups water to boil, add ravioli and cook for 2-3 minutes until they float to the top. Drain, toss in 1 tsp butter, sprinkle with crushed red pepper flakes and serve!View original recipe