About this recipe:A fabulously delicious recipe for homemade ravioli that rivals those at the best restaurants. The sauce uses a few shop-bought ingredients for ease, but you'd never know it when you taste this! Serve for 4 as a main, or serve smaller portions as a starter.
250g plain flour
1 pinch salt
1 teaspoon olive oil
1 1/2 tablespoons water
225g ricotta cheese
100g cream cheese, softened
60g grated mozzarella cheese
60g grated provolone cheese
1 1/2 teaspoons dried parsley
Pesto Cream Sauce
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
475ml double cream
4 tablespoons grated Parmesan cheese
680g jarred tomato pasta sauce
1 tablespoon water
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Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with clingfilm. Refrigerate for 1 hour.
While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg and parsley and mix well. Set the filling aside.
Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the double cream, raise the heat to high and bring the sauce to the boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
Meanwhile, in a separate saucepan, warm the tomato pasta sauce over medium-low heat.
Preheat an oven to 190 C / Gas 5. Beat the egg with the tablespoon of water to make the egg wash.
Roll out the ravioli dough into thin sheets no thicker than a penny. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about 2cm or 1 inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pastry cutter. Seal the edges.
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the ravioli, and return to the boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
Grease a baking tray. Place the cooked ravioli on the tray and bake in the preheated oven until brown, about 4 minutes.
To serve the ravioli, divide them among four warmed serving plates. Drizzle the tomato pasta sauce over the ravioli and then top with the cream sauce.
Provolone cheese is an Italian cow's milk cheese, available at some larger supermarkets and good delis. In a pinch, try Gruyere or adding more mozzarella.