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Cheese Ravioli with Fresh Tomato Sauce

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Rate this recipe 4.5/5 (20 Votes)

Ingredients

  • Pasta dough
  • 3 large eggs
  • 6 egg yolks
  • 3 cups flour
  • A pinch of salt
  • Ravioli filling
  • 1 (16-ounce) container ricotta
  • 1 cup grated Parmesan
  • Salt and black pepper to taste
  • 2 egg yolks (set the whites aside)
  • Fresh tomato sauce
  • 3 garlic cloves, crushed
  • 1/2 cup olive oil
  • 12 ripe Roma tomatoes, chopped
  • Salt and black pepper to taste
  • 1/2 cup chopped basil

Details

Preparation

Step 1

Make the pasta dough:
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.

Make the ravioli filling
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.

Make the ravioli
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.

Make the tomato sauce
Sauté the garlic in the olive oil until soft. Add the tomatoes, salt, and pepper and cook until the tomatoes begin to soften. Add all but a couple of tablespoons of the basil. Put the mixture in a blender and blend until smooth.

Cooking the ravioli
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

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