Three-Cheese Heart Ravioli

1. 1

   Make the dough: Put the flour in a large bowl and create a well in the center. Crack the eggs into the well; gently beat the eggs with a fork until combined, then use the fork to slowly pull flour in from the sides. Mix until all the flour is incorporated.

2. 2

   Turn the dough out onto a lightly floured surface; knead until smooth and elastic, 3 to 4 minutes. Cover with plastic wrap and let it rest for at least 20 minutes.

3. 3

   Make the filling and egg wash: In a bowl, mix the ricotta, mozzarella, and Parmesan. In another bowl, whisk the water and egg together.

4. 4

   Bring a large pot of salted water to a boil.

5. 5

   While the water heats, prepare the ravioli: Lightly flour the work surface again. Roll the dough into a thin sheet; cut out shapes with a heart-shaped cookie cutter. Brush the edges of each heart with the egg wash. Spoon filling into the center of half of the hearts. Place the remaining hearts, egg wash-side down, over the filling; press the edges together to seal.

6. 6

   Working in several batches, cook the ravioli in the boiling water until they float to the top, 1 to 2 minutes, then cook for 3 to 4 minutes more. Use a slotted spoon to transfer them to a colander.

• Calories 377.99 kcal Moderate
• Protein 13.87 g Good Source
• Carbs 55.91 g Moderate
• Total Fat 10.21 g Moderate
• Saturated Fat 6.5 g High
• Trans Fat 0.1 g High
• Cholesterol 108.62 mg High
• Sodium 265.15 mg Moderate
• Fiber 2.07 g Low Source
• Sugar 2.59 g Moderate
• Added Sugar 2.49 g Low Source
• Calcium 141.43 mg Moderate
• Iron 3.54 mg Moderate
• Potassium 69.96 mg Low Source
• Vitamin A 83.33 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 1.56 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten