Lighten Up Ravioli

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.




  • 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
  1. Prepare you pasta.
    • If fresh, then set aside.
    • If store bought, boil, then drain and cool.
    • If wonton, keep moist.
  2. Mix all the cheeses, egg, 1 teaspoon of sage, and salt in a bowl
  3. Lay one layer of pasta on the ravioli frame
  4. Push down with the indented tray and remove tray
  5. Fill the pockets with the cheese mixture with 1 teaspoon of filling (don’t overfill)
  6. Wet each ravioli’s 4 sides with water with the Basting brush as a “glue”
  7. Lay another pasta over the filled pasta
  8. Roll the rolling pin over the pasta (which will push the two pasta layers together and will separate them into individual raviolis.
  9. Repeat until all the pasta and cheese is used
  10. Bring a large pot of water to a boil
  11. Add a pinch of salt
  12. Add the ravioli to water and boil until done (about 5 minutes)
  13. While ravioli is boiling, start the sauce
  14. In a small pot melt butter
  15. Whisk in flour
  16. Add the half and half and bring to a simmer
  17. Add the Babybel cheese to melt
  18. Add the parmesan cheese to melt
  19. Add a large spoon of the pasta water to the cheese sauce
  20. Add 1 teaspoon of sage
  21. Add the mascarpone cheese if you want to
  22. Drain the ravioli and add it to the cheese sauce
  23. Gently coat the ravioli with the sauce
  24. Plate the ravioli and top with more cheese sauce, parsley, and freshly graded parmesan cheese

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