Kitchener Market


Handmade Cheese Ravioli

Courtesy of Angela's Deli – Saturday farmers’ market vendor

Cheese ravioli 

(Serves 8, takes 25 minutes)


Pasta Dough

  • 3 large eggs
  • 6 egg yolks
  • 3 cups of flour
  • Pinch of salt

Cheese Filling

  • 2 cups of ricotta cheese
  • 1 cup grated parmesan cheese
  • 2 egg yolks (keep the whites)
  • Salt, pepper, and a smidgen of nutmeg to taste


  • Combine cheeses, salt, pepper until blended. Add egg yolks one at a time until blended. Set aside.
  • Combine flour, salt, and eggs in a mixer or processor. Mix until dough leaves sides of bowl.
  • Turn the dough onto a floured surface and knead by hand until smooth. (Dough may require a sprinkle of water if it is too dry to handle.)
  • Divide dough into manageable pieces then flatten. Cover and let rest for 30 minutes.
  • Roll dough into thin sheets using a pasta machine.
  • Place tablespoon-size dollops of filling 1 ½ inches apart on a sheet. Brush around each dollop with egg whites, then cover with another sheet. Press around each mound to seal. Cut each pocket into squares and flour lightly.
  • Cook in plenty of boiling, salted water until raviolis float to the top, 3 to 4 minutes. Drain and toss with your
    favourite sauce.