Homemade Four Cheese Ravioli with Leeks

January 31, 2013

Fresh made pasta dough filled with mozzarella, Pecorino Romano, Parmesan, and ricotta cheeses.

For the pasta:
3 c. King Arthur's perfect pasta blend flour
4 eggs
1 t. salt
2-4 T. water

For the filling:
15 oz. part skim ricotta cheese
1 egg
1/4 c. Parmesan cheese, grated
1/4 c. Pecorino Romano cheese, grated
1/2 c. mozzarella cheese, shredded
2 small leeks, cleaned and thinly sliced (white and light green parts only)
1 t. black pepper

1. Combine the flour, eggs, and salt together in a food processor. Process until combined but crumbly. 2. Add water 1 tablespoon at a time, kneading after each addition, until a smooth dough forms. ...
See the full directions on my site

Nutritions

Calories
731

Sodium
1040mg
43% DV

Fat
18g
28% DV

Protein
32g
65% DV

Carbs
107g
36% DV

Fiber
8g
35% DV