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Ravioli

Homemade ravioli infused with pesto, filled with 3 cheeses, and dressed in a store-bought Pomodoro sauce.
Prep Time1 hour
Cook Time6 minutes
Total Time1 hour 6 minutes
Course: dinner
Cuisine: American, Italian
Keyword: cheese ravioli, homemade pasta, homemade ravioli, Italian cuisine, italian food, pasta, pasta recipes, ravioli, trending, trending recipes
Servings: 4 servings

Ingredients

  • 1 3/4 cups flour Plus more
  • 3 eggs
  • 1/2 tsp salt
  • 1 tsp pesto
  • 1/2 cup ricotta cheese
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup provolone cheese, shredded
  • 1/2 tsp parsley, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp nutmeg

Sauce

  • 1 jar Pomodoro fresca sauce I like Delallo brand
  • 1/2 cup mozzarella cheese
  • 1 tsp olive oil
  • fresh grated parmesan cheese
  • fresh basil, chiffonade

Instructions

  • If you wish to double the recipe- here are the measurments. Otherwise follow the recipe above.
    3 1/2 cups flour
    1/2 tsp salt
    5 eggs
    1 1/2 tsp pesto
  • To start clean off a work space and pour the flour on it. Make a hole in the middle large enough to hold the eggs.
  • Crack the eggs in the middle. Add the salt and pesto. Mix the egg mixture with the fork. Continue mixing the egg while bringing the flour into the egg.
  • Combine all ingredients and the dough will become sticky. Keep flouring the workspace and rolling the dough until it becomes less sticky yet smooth. It will take about 8-10 minutest to get it smooth. Roll into a ball and wrap in plastic wrap.
    Let is rest for 30 minutes.
  • While the dough rest mix up the filling.
  • In a small bowl, combine the ricotta, mozzarella, provolone, salt, pepper, parsely, garlic powder, and nutmeg. Mix unitl well combined.
  • Now to the pasta. Cut the dough in half. Set up the pasta maker and set it to the highest setting. Run the dough through. Fold, and move down to the middle setting. Run through the machine again. Now to the number 3 setting, run the pasta through. It should be thin and smooth.
    *NOTE if you do not have a pasta machine you can roll out by hand with a rolling pin. Get it as thin as possible.
  • Plop a spoonful of the filling on the pasta sheet. Space them large enough to fit the the stamp or to make good sized raviolis.
  • Now make the top sheet with the same thickness. Lay over the bottom sheet and line up the pasta sheet as best you can. Press the pasta sheet edges together to seal it.
  • Using the stamp, pasta wheel, or sharp knife, cut the raviolis out.
    Place on a lightly floured baking sheet and place the raviolis on it.
    *If using a stamp press down and twist a bit to get the pasta loose.
  • To cook- Bring a large pot of water to boil. Add 2 tbsp of salt. Yes that much, trust me it will add flavor.
    Cook for 5-6 minutes.
    Drain and move to bowl. Drizzle a small amount of oil. Toss and set aside.
  • Sauce-
    In a pan large enough to fit everything, add 1 tbsp olive oil over medium heat.
    Add the Pomodoro sauce and let it start to bubble. Now add the mozzarella cheese. Mix and melt.
  • Now add the raviolis. Toss and heat for a minute or so.
  • Plate. Grate on parmesan cheese and chiffonade basil for garnish.
  • Enjoy!