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Italian Cheese Ravioli

(Submitted by Vito Marchese)


  • 5lbs Dutch Farms Traditional Ricotta Cheese
  • 1/2 cup packed fresh fine chopped parsley
  • 1 Tablespoon salt (or to taste)
  • 4 Dutch Farms Extra Large Eggs



  • Mix all ingredients by hand with potato masher and then stir with wooden spoon until smooth
  • Refrigerate until ready to use filling
  • Make pasta sheets using KAF Perfect Pasta Flour per directions or AP Flour and your favorite pasta recipe
  • Assemble ravioli using form or to your desired size using a heaping table spoon (or equal size cookie scoop)
  • Let setup on drying rack or by turning every half hour on kitchen towels for 3 hrs
  • Cook in boiling pot of water for 15 minutes or until tender and serve with your favorite sauce or freeze for future use

Buon Appetito!