Winter Cheese Raviolis

I made these raviolis for a snowy Sunday dinner with friends. It's February and we have already experienced our second Snowpocolypse this winter. And to make things worse, Puxatony Phil predicted winter until June! Oooph. So, I thought these wintery raviolis would hit the spot for cabin-fever. I used a soft cheese called Taleggio that is processed and made during the autumn and winter months. I also added nutmeg, which always reminds me of being around family for the holidays.

KooBoo Winter Cheese Raviolis

1 Recipe Whole Wheat Pasta (this can be made ahead of time and can be frozen or refrigerated until ready to use)
Freshly grated Parmesean Cheese (To Serve)
Basil leaves (To Top) - you can substitute Sage or Majoram
Olive Oil

For the Filling:

1 Cup Fat Free Ricotta Cheese (Generous)
4 oz. Taleggio cheese (Rind Removed, Diced)
5 tbsp. Freshly Grated Parmesan Cheese
1 Egg
Pinch of Nutmeg (if using fresh nutmeg, remember a little goes a long way)
Salt and Black Pepper (To Taste)

Make the filling, put the ricotta, taleggio, and grated Parmesan Cheese in a bowl and mash together with a fork. Add the egg and freshly grated nutmeg, salt and pepper and stir to mix well. Make them into raviolis (you can refridgerate up to 2 days or freeze up to 2 weeks until ready to eat).

Boil water and add salt. Boil raviolis for 5 -7 minutes. Top with olive oil, fresh basil, and freshly grated Parmesean Cheese.

Enjoy!!