Cheese Ravioli
A rich and creamy cheese ravioli filling made with a blend of Fontina, Asiago, Pecorino Romano, and ricotta, seasoned with nutmeg and optional spinach.
Ingredients
- Fontinal
- soft Italian goat or cow's milk cheese
- Asiago
- Pecorino romano
- Ricotta
- Nutmeg
- spinach
Nutrition (per serving, estimated)
Estimated based off 4 of 7 identified ingredients (per 100 g food data, scaled by amount).
Energy
623 cal
Protein
43 g
Carbohydrate
9.66 g
Fiber
0.66 g
Sugars
1 g
Sodium
768 mg
Total fat
45.9 g
Saturated fat
29.6 g
Monounsaturated fat
12.6 g
Polyunsaturated fat
1.31 g
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
-
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.
-
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.