Four cheese ravioli
Here is a great recipe for the 'house special' ravioli that I created from those I tasted in an Italian restaurant. Do not be intimidated by the long lists of ingredients, it's well worth the effort!
Ingredients
Makes: 20 ravioli
- For the dough
- 250g plain flour
- a pinch of salt
- 1 teaspoon olive oil
- 2 eggs
- 2 tablespoons water
- For the filling
- 250g ricotta cheese
- 115g cream cheese
- 55g grated mozzarella
- 65g grated Provolone cheese
- 1 egg
- fresh chopped parsley
- For the sauce
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 3 tablespoons pesto
- 500ml double cream
- 25g grated Parmesan cheese
- 700g Napoletana pasta sauce
- To assemble
- 1 egg
- 1 tablespoon water
Method
Prep:45min ›
Cook:15min ›
Extra time:1hr chilling ›
Ready in:2hr
- Sift flour and water together and roll out on a work surface; make a well in the centre. Beat together the salt, teaspoon of olive oil, 2 eggs and 2 tablespoons water. Pour half the mixture into the well. Start mixing with one hand and with the other hand keep mixture from spilling; add remaining mixture and knead dough has smooth consistency (about 8 to 10 minutes). Form a ball and wrap in cling film before placing in refrigerator for 1 hour.
- Meanwhile in a medium bowl thoroughly mix the ricotta, cream cheese, mozzarella, Provolone, egg and parsley. Reserve.
- Heat 2 tablespoons oil in frying pan over medium heat. Add garlic and pesto and cook for 1 minute. Pour in the cream, increase heat to high and bring to the boil. Reduce heat to low and simmer for 5 minutes. Add Parmesan and stir until cheese melts. Remove from heat and keep warm.
- Meanwhile, heat the Nepoletana sauce in a saucepan over medium low heat.
- Preheat oven to 190 C / Gas 5. Beat the egg with the tablespoon of water. Remove pasta dough from fridge.
- Roll out dough on lightly floured surface (to thickness of a coin) and cut into 2 pieces. Brush with egg and water mixture. On one of the pastry halves place about a teaspoon of filling every 2 or 3cm. Cover with the other pastry piece, pressing firmly around each filling portion to release the air and to seal the ravioli. Cut individual raviolis with a knife or pastry cutter. Seal edges.
- Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in ravioli, and bring to the boil again. Cook uncovered, stirring occasionally, until the ravioli float, about 4 to 8 minutes; drain thoroughly.
- Meanwhile, lightly grease a baking tray. Place cooked ravioli on the tray and brown in preheated oven for about 4 minutes.
- Serve ravioli in 4 warm soup plates. Spoon warmed sauces over ravioli. If desired, sprinkle with a bit of your favourite grated cheese.
To make pasta dough:
To make filling:
To make sauce:
To assemble ravioli:
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Reviews & ratings
Average global rating:
(145)
Reviews in English (105)
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions. - 26 Jun 2010 (Review from Allrecipes US | Canada)
Such a tasty recipe! Made it SO much easier by using wonton wrappers to make my ravioli!! - 20 Feb 2010 (Review from Allrecipes US | Canada)
I messed up the pasta badly, (my first time), but with ugly ravioli it still tasted amazing and motivated me to try again. On the next try I cut out circles, pressed two together at the edges around the bottoms, filled them, then sealed around the top. Nephews went nuts for this and it's really fun to make. - 24 Feb 2010 (Review from Allrecipes US | Canada)
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