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Rauioles - Cheese Ravioli14th Century style

Try Michelle's '3rd Remove' from Week 3 of COME DINE WITH ME AUSTRALIA series 2.


  • Pasta Dough

  • 3 cups of flour

  • 3 eggs

  • 5 egg yolks beaten

  • ½ tsp salt

  • Enough water to make a smooth dough (if needed)

  • Filling

  • 250G Ricotta

  • 100G Blue Cheese, chopped finely

  • 250G shredded tasty cheese


  • Pasta Dough:

  • 1.

    Make Pasta dough in a mixer with a dough blade, combine the flour, salt and slowly add to the beaten egg mixture till a ball is formed and the dough leaves the side of the mixing bowl clean

  • 2.

    If dough is too sticky, add more flour. If it is too thick or dry add small amounts of water and continue to knead

  • 3.

    Wrap the dough in cling wrap and place in the fridge for at least 20 minutes

  • 4.

    Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle

  • 5.

    Mark gently with a kitchen knife 6 rows of five 2 inch squares

  • Filling:

  • 1.

    Combine all ingredients in a bowl and mix well

  • 2.

    In the centre of each square place a small amount of your Ravioli filling

  • 3.

    Brush the edge of each circle of filing with the egg white and gently cover with a second sheet of pasta dough using the same rolling method as before

  • 4.

    Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each Ravioli

  • 5.

    You now have 24 Ravioli ready to cook

  • 6.

    Bring the stock to the boil and gently place the Ravioli in the pot, when cooked Al Dente, plate with a little of the broth, shredded cheese and butter

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