Good Lifestyle

"Four cheeses" everything in the world of food does not just mean four different types ofcheese; It usually means quadruple the quantity too. Here, in this recipe of ravioli, you get the depth and shade of creamy ricotta, mozzarella smoked and salty, Sharp Parmesan, plus a sauce that would taste all 510 calories.

Nutrition:510 calories, 16 g of grease (6 g saturated), 790 mg of sodium

Serves 4

You will need

1 cup of ricotta
1/2 cup of mozzarella smoked shredded (if you can not find Mozzarella smoked, the mozzarella will be)
2 c. Grated parmesan soup, more for the garnish
48 Wrappers Wonton
2 egg whites, slightly beaten
2 tablespoons of olive oil
2 cherry tomatoes with pints (a combination of red and yellow functions particularly well)
2 cloves of garlic, finely sliced
1 cup of fresh basil leaves, torn, more for the garnish
Black salt and pepper

How to do it

1. Bring a large boiling water saucepan over high heat.
2. Mix the three cheeses together.
3. Working on a clean and flirty surface, attach a single Wonton envelope and place a spoonful of the cheese mixture in the center, careful not to overload.
4. Paint the edges of the Wrappers with egg whites, then high with another Wrander Wonton.
5. Press firmly around the edges to secure the filling inside the ravioli.
6. Repeat to create 24 ravioli.
7. Heat the oil in a large pan or medium heat pan.
8. Cook tomatoes and garlic for 5 to 7 minutes until tomatoes are slightly colored outdoors and on the point of bursting.
9. Use a fork to slightly crush some tomatoes to give more sauce quality. Add the basil and remove heat.
10. Salt boiling water and bring heat in the middle so it is smoothly boiling.
11. Take care carefully in the ravioli and cook for 3 minutes, then drain.
12. Divide the ravioli from 4 hot plates or bowls, then up each with tomatoes.
13. Top with grated or shaved parmesan and fresh basil.

Eat

Once you have mastered the art of ravioli making, the possibilities of padding and sauce are infinite. Here are some other excellent combinations we love.

• Ricotta cheese bolognese sauce filling
• Shredded chicken and roasted red peppers filling from pesto
• Filling fresh goat cheese with fresh tomato sauce
• Pulsed peas with mint filling, butter and grated parmesan

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