Healthier Olive Garden Cheese Ravioli

Cheese Ravioli inspired by Olive Garden to save you some $$ and empty calories. Its made with whole wheat flour and a blend of 3 cheeses so is healthy and absolutely delicious too – just in line with the goals of my blog!

It only took me 5 years of living in the US to make it to Olive Garden. I know I know, I really missed out, but I was on Keto for a while okay, don’t judge. And then of course I discovered my passion for cooking so I’d just be home every weekend enjoying my kitchen-time.

So when I finally made it there on a vacation, the cheesehead in me went for the Cheese Ravioli. I asked for butter and red pepper flakes instead of their sauce because I was not there for all that tomato, an it was divine! 

And then of course because all vacays come to an end, I returned to my kitchen. So now I had to make my own version with a healthy twist – using whole wheat flour instead. 

I still used a combination of cheeses for the filling, because that’s the star of the show. The filling was so on point, I could probably indulge in a bowl of just that! Now I don’t need to leave home to get my OG fix.

Healthier Olive Garden Cheese Ravioli

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Prep Time5 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 5 minutes mins

Servings: 15 2×2” ravioli

Calories: 328kcal

Course: Main Course

Cuisine: Italian

Cheese Ravioli inspired by Olive Garden to save you some $$ and empty calories. Its made with whole wheat flour and a 3-cheese blend, so is healthier but absolutely delicious too! #goals

Ingredients

• ¾ cup Whole Wheat Flour, 90g
• 1 Egg or Liquid Egg Substitute

Filing:

• ⅓ cup Ricotta Cheese, 82g
• ¼ cup Shredded Reduced Fat Mozzarella, 28g
• 2 Tbsp Parmesan, Shredded, 10g
• ⅓ Egg or Liquid Egg Substitute, Whisked
• ½ tsp Parsley, Chopped
• ¼ tsp Dried Herbs, Oregano, Basil or Italian Seasoning
• ¼ tsp Garlic Powder

Topping:

• 1 tsp Unsalted Butter, Softened, 5g
• 1 tsp Grated Parmesan
• ½ tsp Crushed Red Pepper Flakes

Instructions

• Place flour in a large bowl and make a well in the center. Whisk eggs in a small bowl and pour into well. Stir to form a ball and transfer to lightly floured surface. Knead until smooth and springs back when pressed, about 5 minutes. Cover with a damp towel and let rest for 30 minutes.
• While the dough is resting, combine the cheeses, egg, parsley and seasonings in a small bowl. Mix well and set filling aside.
• Divide dough into 2-4 pieces and pat with flour. Roll out into 1/16” thin long sheets on a lightly floured surface.
• Place 1½ tsp of filling ½” apart over half of pasta sheet.
• Dip finger in water and wet edges of pasta around the filling. Cover with other half, and press firmly around the filling to seal. Cut into squares with a knife or pizza cutter.
• In a large pot, bring 4 cups water to boil, add ravioli and cook for 2-3 minutes until they float to the top.
• Drain, toss in 1 tsp butter, sprinkle with crushed red pepper flakes and serve!

Notes

Storage:

• Freezer (Uncooked): Air-dry for 15 minutes, place on parchment lined sheet and freeze. Transfer to resealable zipper bag. Keeps 6 months.
• Fridge
  • Uncooked: Sprinkle flour on plate/sheet, place pasta and cover with plastic wrap. Keeps 1 week.
  • Cooked: In an airtight container for 4 days. Reheat by placing in boiling water for 1-2 minutes.

Nutrition:

• Servings: 16 2×2” ravioli | Serving size: 8 ravioli
• Calories: 328kcal
• Fat: 12.7g | Saturated fat: 6.5g
• Carbohydrates: 36.5g | Fiber: 6.2g | Sugar: 3.6g
• Protein: 18g