Homemade Four Cheese Ravioli
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
45
Spice
58
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 pinch
Salt2 tbsps
Olive Oil2
Eggs1 tbsp
Water1
Egg1.5 tsps
Dried Parsley2 cloves
Garlic (crushed)2 cups
Heavy Cream1 cup
Grated Parmesan Cheese680 g
Marinara Sauce (jar)Directions:
1
Mound the flour and salt together on a work surface and form a well
2
Beat the teaspoon of olive oil, 2 eggs, and water in a bowl
3
Pour half the egg mixture into the well
4
Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady
5
Add the remaining egg mixture and knead to form a dough
6
Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky
7
Form the dough into a ball and wrap tightly with plastic
8
Refrigerate for 1 hour
9
While the dough is resting, prepare the ravioli filling
10
Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well
11
Set the filling aside
12
Heat 2 tablespoons of olive oil in a skillet over medium heat
13
Add the crushed garlic and pesto sauce and cook for one minute
14
Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil
15
Reduce the heat and simmer for 5 minutes
16
Add the Parmesan cheese and stir until the cheese melts
17
Remove the pan from the heat and keep warm
18
Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat
19
Preheat an oven to 375 degrees F (190 degrees C)
20
Beat the egg with the tablespoon of water to make the egg wash
21
Roll out the pasta dough into thin sheets no thicker than a nickel
22
To assemble the ravioli, brush the egg wash over a sheet of pasta
23
Drop the filling mixture on the dough by teaspoonfuls about one inch apart
24
Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling
25
Press firmly around the filling to seal
26
Cut into individual ravioli with a knife or pizza cutter
27
Seal the edges
28
Fill a large pot with lightly salted water and bring to a rolling boil over high heat
29
Stir in the ravioli, and return to a boil
30
Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes
31
Drain well
32
Grease a baking sheet
33
Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes
34
To serve the ravioli, divide them among four warmed serving bowls
35
Drizzle the marinara sauce over the ravioli and then top with the cream sauce