Whole wheat ravioli is a healthier alternative to the delicious ravioli made out of white flour! You can barely taste the difference, and it's so easy to make.
The dough is soft and fluffy, perfect for rolling. That's right! You don't need a pasta machine, just a rolling pin.
If you happen to have a pasta machine on hand, I like to use the dial 8 thickness. Otherwise it can be a bit too thin.
In this recipe I used a ricotta cheese filling. I really love it! It's creamy and really compliments pasta! I use it for lasagna, tortellini, and my spinach ravioli recipe!
I was hesitant to try whole wheat ravioli. After all, it's notoriously famous for being dry and crumbly. In this recipe you will not even know that you used whole wheat flour in the first place. It's hidden so well.
|Level: 👩🏽🍳|Time: 1 hour|Serves: 4|
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 cup ricotta
1/4 cup parmesan
In a bowl whisk together your flour and salt. Make a well and add your eggs. Knead until you have a smooth ball. Place back into your bowl and cover with a dish towel for 30 minutes at room temperature.
Mix your ricotta and parmesan together in a small bowl.
Divide your dough into four sections and roll out each pasta dough section on a floured surface. It should be 1/8" thick. On the bottom half of your pasta dough section spoon on (1 teaspoon) your filling. Fold over, cut squares, and crimp with a fork. Repeat for your remaining sections.
Boil a large pot of water and add your pasta. Cook for 3-5 minutes. Serve with sauce.
- The Bored Baker 👩🏽🍳
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