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Cheese Remix: Ravioli Reboot

Spice up ravioli with different cheeses, sauces, and toppings!

Lemon Goat Cheese Ravioli  Lemon zest, lemon juice, olive oil  Goat cheese  Red pepper flakes 
Brown Butter Blue Cheese Ravioli  Brown butter  Blue cheese, mascarpone  Toasted walnuts, chopped thyme 
Pea and Parmesan Ravioli  Pea pesto  Ricotta  Grated parmesan 
Smoky Sweet Potato Ravioli  Roasted red pepper sauce  Sweet potato, parmesan, smoked paprika  Chopped chives 

Ravioli Reminders

  • When working with fresh pasta, keep any pieces of dough waiting to be rolled out covered with a damp towel to prevent them from drying out. 
  • Less is more: Too-thick pasta will cook up gummy, so roll your dough out into sheets that are practically see-through. A pasta machine—plus the help of a friend—works best here. 
  • If you’re short on time, wonton wrappers can be used in place of fresh pasta dough. 
  • Want to get ahead of the game? Freeze uncooked ravioli in a single layer on a floured baking sheet until solid, then transfer to a freezer-safe plastic bag and store for up to two months. When ready to eat, boil as you would any other frozen pasta.  

Find a beginner-friendly dough recipe here

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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