3 cheeses and smoked ham ravioli
3 cheeses and smoked ham ravioli

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, 3 cheeses and smoked ham ravioli. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

3 cheeses and smoked ham ravioli is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. 3 cheeses and smoked ham ravioli is something that I’ve loved my whole life. They’re fine and they look wonderful.

Bring a large pot of lightly salted water to a rolling boil over high heat. Alfredo sauce, frozen ravioli, shredded mozzarella cheese, ham. Smoked Chorizo & Cheese RavioliSuperman Cooks.

To begin with this particular recipe, we have to prepare a few components. You can have 3 cheeses and smoked ham ravioli using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make 3 cheeses and smoked ham ravioli:
  1. Prepare Fresh pasta dough:
  2. Get 200 grams plain flour
  3. Make ready 2 eggs
  4. Make ready 1 pinch salt
  5. Take Filling:
  6. Make ready 90 grams smoked ham chopped finely
  7. Make ready 100 grams grated mozzarella and cheddar cheese
  8. Prepare 100 grams feta cheese crumbs
  9. Get 1 egg

Spinach, Goat Cheese and Herb Ravioli. Place ham in an aluminum roasting pan and place on grill grates. This spinach ravioli bake combines cheesy Alfredo sauce, cheese-filled ravioli and shredded Italian cheese blend for a triple-cheese dinner — complete with a green vegetable — the whole family will enjoy. Want to know how to buy, store and cook pasta?

Steps to make 3 cheeses and smoked ham ravioli:
  1. Combine flour and salt in a bowl and add lightly beaten eggs to the centre of a well made on the flour. Stir until firm. If too dry add a bit of water. If too sticky add some flour.
  2. Kneed for ten minutes on a floured surface until smooth
  3. Cover with plastic wrap and rest for 15 minutes
  4. Mix the ingredients for the filling using the egg to bind it all together
  5. Work quick so the dough doesn't dry out. Roll to nearly see through sheet. Split in two halves. Top layer should be larger.
  6. Cover bottom layer with the filling. You may want to not use it all up depending how thin you rolled the dough. Otherwise the shapes split.
  7. Cover with the larger sheet
  8. I have a special ravioli roller pin to get the shapes regular but you can also achieve them shaping individually. See next step
  9. Press any edges that don't seem quite sealed. Place the separated ravioli in sieve and reserve covered until ready to cook
  10. Boil 4 to 5 minutes in salted water
  11. I served mine sauteed with a bit of mushroom butter that I had in the freezer. But will work with carbonara sauce or bolognese.

Ravioli with mushrooms and cream sauce. Tortellini with milk cream and ham Italian tortellini Burro e salvia with smoked meat, butter and sage on rustic wooden board over white painted background Raw dough and Italian homemade tortellini,open and closed,filled with ricotta cheese,smoked salmon. In this case, the Ravioli is stuffed with cheesy, garlic-flavoured spinach. The cooked Ravioli is then topped with white sauce and cheese, seasoned with chilli flakes, and baked till the topping melts and coats the Ravioli. The outcome is too awesome to describe.

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