Ravioli is one of those meals that is so comforting, and you can personalize it with different fillings and sauces. I made a lighten up version of this ravioli. I made it with homemade lasagna pasta, but it can be made with store bought lasagna pasta or with wontons wrappers.
RAVIOLI & SAUCE
- Pasta of choice
- 1 cup fat free ricotta cheese
- 1/2 cup light mozzarella cheese
- 1/2 cup of freshly graded parmesan cheese (plus more for plating)
- 2 tablespoons egg substitute
- Pinch of salt
- 2 teaspoons minced fresh sage
- 1 tablespoon I Can’t Believe It’s Not Butter
- 1 teaspoon flour
- 1 cup fat free half and half
- 2 Light Babybel cheese cut into pieces
- 1 tablespoon of mascarpone cheese (optional)
- Parsley
- Ravioli form maker
- Basting brush
- Rolling pin
- Large pot
- Small pot
- Whisky
- Prepare you pasta.
- If fresh, then set aside.
- If store bought, boil, then drain and cool.
- If wonton, keep moist.
- Mix all the cheeses, egg, 1 teaspoon of sage, and salt in a bowl
- Lay one layer of pasta on the ravioli frame
- Push down with the indented tray and remove tray
- Fill the pockets with the cheese mixture with 1 teaspoon of filling (don’t overfill)
- Wet each ravioli’s 4 sides with water with the Basting brush as a “glue”
- Lay another pasta over the filled pasta
- Roll the rolling pin over the pasta (which will push the two pasta layers together and will separate them into individual raviolis.
- Repeat until all the pasta and cheese is used
- Bring a large pot of water to a boil
- Add a pinch of salt
- Add the ravioli to water and boil until done (about 5 minutes)
- While ravioli is boiling, start the sauce
- In a small pot melt butter
- Whisk in flour
- Add the half and half and bring to a simmer
- Add the Babybel cheese to melt
- Add the parmesan cheese to melt
- Add a large spoon of the pasta water to the cheese sauce
- Add 1 teaspoon of sage
- Add the mascarpone cheese if you want to
- Drain the ravioli and add it to the cheese sauce
- Gently coat the ravioli with the sauce
- Plate the ravioli and top with more cheese sauce, parsley, and freshly graded parmesan cheese