Ravioli Recipe

old project from web design class

ravioli ingredients

For the dough: All-purpose flour, salt, eggs, water, and olive oil

For the filling: Ricotta, Parmesan, mozzarella and provolone cheeses, an egg, and dried parsley

For the sauce: Olive oil, garlic, prepared basil pesto sauce (you can use store-bought or homemade sauce), heavy cream, Parmesan cheese, and marinara sauce

how to cook ravioli

Make the dough: Make and knead the dough, then form it into a ball. Tightly wrap the ball and refrigerate for at least 30 minutes.

Make the filling: Mix the filling ingredients together and set aside.

Make the sauce: Cook the garlic and pesto in oil, stir in the heavy cream, and bring to a boil. Reduce to a simmer, then whisk in the Parmesan.

Assemble the ravioli: Roll out the dough into sheets. Drop cheese filling onto the dough about an inch apart. Cover with the top sheet of pasta and make a seal around each portion of filling. Cut out individual ravioli, then seal the edges.

Cook and bake the ravioli: Boil the ravioli in salted water until the dumplings rise to the top and the filling is hot. Drain well.

Serve the ravioli: Divide the ravioli between bowls, top with the warmed marinara sauce, then finish with the sauce.

How to Store Ravioli

Store your leftover homemade ravioli in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.

Can You Freeze Ravioli?

Yes! Ravioli freezes quite well. Flash freeze the ravioli on a baking sheet for a few hours or up to overnight, then transfer the now-frozen ravioli to a zip-top bag or another freezer-safe container. Freeze for up to six months.

ravioli dough recipe

1. • 2 cups all-purpose flour, plus more for dusting
   • 3 large eggs
   • 1 teaspoon olive oil
   • ½ teaspoon kosher salt

ravioli filling recipe

1. • ½ cup whole milk ricotta cheese
   • ¼ cup shredded mozzarella cheese
   • ¼ cup shredded provolone cheese
   • 1 tablespoon grated parmesan
   • 1 large egg
   • ¾ teaspoon dried parsley
   • ¼ teaspoon kosher salt
   • 1⁄8 teaspoon black pepper
   • cold water, for sealing

Pesto-Alfredo Cream Sauce recipe

1. • 2 tablespoons olive oil
   • 2 cloves garlic, finely chopped
   • 3 tablespoons prepared basil pesto
   • 1 cup heavy cream
   • ¼ cup grated Parmesan cheese
   • 1 1⁄3 cups marinara sauce

Directions

Step one

gather all ingredients

Step two

To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork.

Step three

Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.

Step four

Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours

Step five

While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside.

Step six

Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).

Step seven

Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.

Step eight

Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible

Step nine

Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.

Step ten

To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.

Step eleven

Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.

Step twelve

Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.

Step thirteen

To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

1. nutritional facts
   • 796 calories
   • 50g of fat