Friday, February 21, 2014

Whole Wheat Ravioli

 These were really good!  The recipe was adapted from Taste Of Home, but I actually use completely different cheeses for my own sheep milk ricotta and soft sheep cheese!  Since most people don't have sheep cheese on hand, the recipe below is the original.  



3 1/2 to 4 cups whole-wheat flour (3 to 3 1/2 all-purpose)

3 eggs

1/3 cup water

1 teaspoons olive oil


1lb ground beef

3 cans tomato sauce

1/2 cup grated Parmesan cheese

3 tablespoons sugar

3 tablespoons minced fresh basil

3 tablespoon minced fresh parsley

3 tablespoon minced fresh oregano

3 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper


2 1/2 c Ricotta cheese

2 c Mozzarella cheese

1 egg, lightly beaten

1/4 c Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

1.       Place flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

2.       Meanwhile, in a large saucepan, cook ground beef until no longer pink.  Add all sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

3.       In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.

4.       Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

5.       Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Toss cooked ravioli into pot of sauce. Yield: 6 servings.

 Note:  You can make really big ravioli rather than filling a bunch of littler squares, that will make it go much faster!

Also, I use this sauce recipe (minus the beef) for everything from pizza to spaghetti!  If you like, you can add a can of crushed tomatoes or stewed tomatoes for more texture, my husband just doesn't love tomato chunks ;-)

 Adapted from Taste Of Home Recipes


  1. Wow! This makes my mouth water!! It looks so good. We will have to try it! That is awesome that you were able to use your own sheep cheese!

  2. That looks so good Lydia. Now I want to go try and make that right now!!! :)