Serves: 4
Total Calories: 970
Combine ricotta cheese, eggs, sugar and parsley. Mix well. Season with salt and pepper. Cover and set aside while preparing the dough. Prepare the sheets of pasta. Roll out very thin. Do not let the pasta dry out. Place small teaspoons of filling, in rows approximately 2 inches apart, on one layer of dough. Place another layer of dough on top. Press down lightly around the mounds. Cut out small squares using a pasta cutter. Cook for about 5 minutes in lots of boiling salted water.
This Ravioli with Cheese Filling recipe is from the Cook'n Italian Cookbook. Download this Cookbook today.
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