Cheese Ravioli
This ravioli recipe calls for marinara and pesto-alfredo sauce. The ravioli meal from Maggiano’s Italian restaurant was exactly what I wanted to make, and it was delicious! The lengthy list of ingredients should not deter you; it is definitely worth the effort.Cheese Ravioli
You wouldn’t believe how simple it is to cook ravioli at home! Everyone at your dinner table will be impressed by this recipe for cheese ravioli with a simple cream sauce on top.Cheese Ravioli
How to Make Ravioli
You’ll find a complete ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:Cheese Ravioli
Ravioli Ingredients
- For the dough:Olive oil, eggs, water, salt, and all-purpose flour
- For the filling: An egg, dried parsley, mozzarella, provolone, ricotta, and Parmesan
- For the sauce: Olive oil, garlic, marinara sauce, heavy cream, Parmesan cheese, and prepared basil pesto sauce (you may make your own or buy one).Cheese Ravioli
How to Cook Ravioli
Here is a quick rundown of what to anticipate when preparing this simple ravioli from scratch:Cheese Ravioli
- Make the dough: Form the dough into a ball after kneading it. Wrap the ball tightly and place it in the refrigerator for at least half an hour.
- Make the filling: Combine the filling ingredients and reserve.
- Make the sauce:Add the heavy cream and bring to a boil after cooking the pesto and garlic in oil. Whisk in the Parmesan after reducing to a simmer.
- Assemble the ravioli:The dough should be rolled out into sheets. Space the cheese filling about an inch apart on the dough. Enclose each filled part with the top pasta sheet and seal it. After cutting out each ravioli separately, seal the edges.
- Cook and bake the ravioli:Bring the ravioli to a boil in salted water until the filling is heated and the dumplings float to the top. Make sure to drain thoroughly.
- Serve the ravioli:After dividing the ravioli into dishes, drizzle the warmed marinara sauce over it.Cheese Ravioli
Test Kitchen Tips
- Although it’s a laborious task, you could certainly roll out the dough by hand. If you ever intend to make fresh pasta again, I strongly advise using a pasta roller. A basic one can be purchased for less than $30, so it’s undoubtedly a cost-effective investment.
- Replace the filling with cheese if you’d like (within reason). The ricotta serves as the creamy foundation that unifies everything, but you can substitute asiago for provolone, pecorino for Parmesan, etc.Cheese Ravioli
What to Serve With Ravioli
This dish for substantial ravioli is very satisfying and will go well with a light side salad. Check out our selection of Italian Side Dish Recipes for additional serving ideas.
How to Store Ravioli
Keep any leftover handmade ravioli in the fridge for up to three days in an airtight container. Warm up again on the burner or in the microwave.Cheese Ravioli
Can You Freeze Ravioli?
Indeed! Ravioli is a good freezer food. Transfer the ravioli to a zip-top bag or similar freezer-safe container after flash-freezing it on a baking sheet for a few hours or overnight. For up to six months, freeze.Cheese Ravioli
Allrecipes Community Tips and Praise
“It was fantastic,” Gingerly Quiet said. In fact, I mixed in some shredded chicken and a teaspoon of fresh rosemary with the cheese mixture. It tastes really good. Undoubtedly popular with my family.Cheese Ravioli
“This is so delicious,” exclaims Heidi Lee. I added a quarter cup of Parmesan and substituted extra cream cheese for the provolone. The pasta had the ideal texture and a stunning color.Cheese Ravioli
Maria Hodge says, “This recipe was fantastic.” I added spinach to the cheese filling, but otherwise followed the recipe perfectly, and the dough was fantastic! My entire family loved it, and I served it with some sautéed mushrooms, onions, peppers, and Italian chicken sausage.Cheese Ravioli
Ingredients
- ½ teaspoon kosher salt
- 1 teaspoon olive oil
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
Ravioli Filling:
- ½ cup whole milk ricotta cheese
- cold water, for sealing
- ¼ cup shredded mozzarella cheese
- 1⁄8 teaspoon black pepper
- ¼ cup shredded provolone cheese
- ¼ teaspoon kosher salt
- 1 tablespoon grated parmesan
- ¾ teaspoon dried parsley
- 1 large egg
Pesto-Alfredo Cream Sauce:
- 1 ⅓ cups marinara sauce
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 1 cup heavy whipping cream
- 3 tablespoons prepared basil pesto
Directions
step 1
Collect all of the components.Cheese Ravioli
step 2
To make the ravioli dough, pile the flour onto a surface and create a well in the middle. Using a fork, whisk together the eggs, salt, and olive oil in a well.Cheese Ravioli
step 3
Working from the center out, slowly stir the egg mixture into the flour with a fork or your fingers. Using your other hand, hold the flour mound steady as you work until a thick paste develops. Press in the remaining flour with your hands until the dough becomes shaggy.Cheese Ravioli
step 4
Knead dough for 8 to 10 minutes, or until it is elastic and smooth. When prodded, the dough should bounce back and have the consistency of modeling clay. After covering the dough with plastic wrap, leave it at room temperature for at least half an hour or up to two hours.
step 5
Prepare the ravioli filling while the dough is resting by mixing together the ricotta, mozzarella, provolone, parmesan, egg, parsley, salt, and pepper. Set aside.
step 6
Separate the dough into four equal parts, then cover each with plastic wrap. Press the dough to a thickness of approximately 1/3½ inch, working with one piece at a time. Using the widest setting, roll the dough through a pasta maker. Run the dough through the machine with the same settings, folded edge first, after folding it into thirds (like a letter). Do the folding and rolling again. Until the dough is thin enough to see your hand’s outline through, keep rolling the pasta twice through each progressively smaller setting. If you don’t have a pasta maker, you can use a rolling pin to roll out dough on a lightly floured surface until it’s thin enough to see your hand outline through.about one-third of an inch thick).
step 7
Crosswise, cut the dough sheet in two. Place teaspoonfuls of the ravioli filling, spaced 1 inch apart, on one half of the dough sheet. Lightly brush the dough around the filling with water using your fingertip or a pastry brush.
step 8
Place the second half of the dough sheet on top, then press with your fingers around each filling part to remove any air and create the tightest possible closure.
step 9
Make squares (approximately 2 to 2 ½ inches apiece) by cutting between the mounds with a sharp knife or pizza wheel. Spoon ravioli onto a lightly floured baking sheet. Continue rolling and shaping the remaining three pieces of dough.
step 10
To make the sauce: In a large skillet, heat the olive oil over medium heat. Add the garlic and pesto sauce, and simmer for about a minute, stirring regularly, until aromatic. Bring to a boil after adding heavy cream and raising the heat to medium-high. Lower the heat to medium-low and simmer for 3 to 5 minutes, or until slightly thickened. Add the Parmesan cheese and whisk until it melts. Keep warm after removing from the heat.
step 11
In a small saucepan, cook the marinara sauce over medium-low heat, stirring occasionally, until it is thoroughly heated, about 5 minutes.
step 12
Over high heat, bring a large pot of salted water to a rolling boil. Return to a boil after adding the ravioli in batches. Cook uncovered for 4 to 6 minutes, stirring periodically, until the filling is heated and the ravioli float to the top. Make sure to drain thoroughly.
step 13
Divide the ravioli among four serving bowls that have been warmed. Drizzle cream sauce and marinara sauce over the top.
