Cheese Ravioli
15m prep 0s cook 15m ready
A rich and creamy cheese ravioli filling made with a blend of Fontina, Asiago, Pecorino Romano, and ricotta, seasoned with nutmeg and optional spinach.
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 884 mg
- Iron: 2.51 mg
- Magnesium: 67.1 mg
- Phosphorus: 695 mg
- Potassium: 460 mg
- Zinc: 4.03 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Fontinal
- soft Italian goat or cow's milk cheese
- Asiago
- Pecorino romano
- Ricotta
- Nutmeg
- spinach
Let's Cook
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Step 1.
In a mixing bowl, combine equal parts of Fontina (or a soft Italian goat or cow's milk cheese), Asiago, and Pecorino Romano. Add ricotta cheese to adjust the texture and consistency, mixing until well blended.
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Step 2.
Season the cheese mixture with a pinch of nutmeg, stirring to incorporate evenly. If desired, fold in chopped spinach until evenly distributed throughout the mixture.
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