Cheese ravioli is a popular choice of diners in restaurants. If you love cooking and you are interested in making homemade version of the same delicious ravioli you make the effort to go to a restaurant for then here is a recipe for you.
Prepare the ingredients:
You can get ravioli packets from a store but it’s always better to make all parts of a recipe yourself if you have time.
For the dough, you will need:
- All-purpose flour 2 cups full and leveled.
- Olive oil 1 tsp.
- Eggs 2
- Water only 1 ½ tbsp.
- And Salt to taste
Make ravioli dough:
Making ravioli dough is a simple but slightly specific process. Start by mixing together salt and flour on a flat surface and form the mixture into a well. Take a bowl and add eggs, olive oil and flour and beat these ingredients together. Now start adding half the mixture into the well you created with salt and flour mixture and keep the mound in shape while pouring it. Start mixing the mixture with the flour keeping it steady.
Next add the other half and start kneading the mixture for almost 10 minutes. If the kneaded flour is a bit sticky, just add a little more flour. At the end, make the flour into a ball and leave it in refrigerator for about 1 hour. Move on to ravioli filling preparation.
Ingredients for Ravioli filling:
- Ricotta cheese, 8 ounces
- Provolone cheese ½ a cup, also shredded
- Mozzarella cheese shredded into ½ cup
- Softened cream cheese about 4 ounces
- Dried parsley 1½ tsp.
- Egg 1
Ingredients for Alfredo Sauce:
- Basil pesto sauce 3 tbsp.
- Heavy cream (since it’s a pesto cream sauce) 2 cups
- Parmesan cheese 1/4th cup
- Marinara sauce 24 ounces
- Olive oil 2 tbsp.
- Garlic 2 crushed cloves
- For egg wash you will need 1 egg and 1 tbsp. water
To make Ravioli and pesto Alfredo sauce:
For cheese ravioli filling pour all four cheese, egg and parsley into a bowl and mix. Leave it aside as filling mixture and move to the next step of preparing the sauce.
For the sauce, put olive oil in a skillet and heat it over medium flame then add crushed garlic followed by 3 tablespoons of pesto sauce. Let it cook for about 1 minutes then add in cream while turning heat to high flame. When sauce boils, reduce heat and let the mixture simmer for five minutes. Now add parmesan cheese and keep mixing till you see the cheese has melted. Time to take it off the flame and set it aside.
Take a saucepan, add your marinara sauce and heat it over low flame while you move on to the next step which is to preheat the oven to 375 degrees F.
Prepare egg wash by beating the egg with water as mentioned in ingredients.
Time to prepare ravioli for cooking. Take dough out from refrigerator and roll it out into a nickel thick sheets. Use egg wash to brush the sheets. Then use teaspoons to put the filling mixture on the sheets with a distance of one each between each filling. When done, cover the filling sheet with another rolled out sheet and press along filling edges. Make sure there is no air left in. Cut ravioli pieces along filling and seal the edges.
Take a large pot and fill salted water in it. Bring it to boil on high heat and pour in ravioli pieces. Bring it to boil again until ravioli floats up. It should take about eight minutes. Drain ravioli for baking. Now cover the baking tray with baking sheet and grease it. Bake ravioli for 4 minutes until brown color is achieved. Serve it with cream sauce with marinara sauce drizzle over them.
To cook this; I used a Swiss Inox cookware set which I must admit is bloody brilliant!