Homemade Four Cheese Ravioli
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
- 2 eggs
- 2 cups all-purpose flour
- 1 egg
- 2 cups heavy cream
- 1 pinch salt
- 1 teaspoon olive oil
- 2 tablespoons olive oil
- egg wash:
- 1/4 cup grated parmesan cheese
- 2 cloves garlic crushed
- 1 tablespoon water
- 1/2 cup shredded mozzarella cheese
- ravioli dough:
- 1 1/2 tablespoons water
- ravioli filling:
- 1 (4 ounce) package cream cheese softened
- 1/2 cup provolone cheese shredded
- 1 1/2 teaspoons dried parsley
- pesto-alfredo cream sauce:
- 1 (24 ounce) jar marinara sauce
- 1 (8 ounce) container ricotta cheese
- 3 tablespoons prepared basil pesto sauce
- Carbohydrate 10.9607971790081 g
- Cholesterol 72.2903666896375 mg
- Fat 13.183153089753 g
- Fiber 0.409400004578523 g
- Protein 6.80251683609307 g
- Saturated Fat 6.72841104556539 g
- Serving Size 1 1 ravioli (99g)
- Sodium 424.269854401361 mg
- Sugar 10.5513971744296 g
- Trans Fat 2.48539398370839 g
- Calories 204 calories
Step-by-step
- 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 plastic. 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 skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a 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 marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one 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 pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a 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 sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Making fresh filled pasta requires strict attention to the order of operations, specifically resting the dough for a full hour so the gluten network relaxes enough to roll thin without snapping back. When combining the flours and wet components, knead until the surface turns completely elastic and smooth, taking roughly 8 to 10 minutes of physical effort. Do not skip pressing out trapped air pockets around the cheese mounds before sealing the sheets together, or expanding steam will rupture the pasta casing during boiling.
Managing the Dual Sauces
Preparing both a red marinara and a cream-based pesto alfredo demands parallel pot management on the stovetop. While the marinara only requires gentle warming over medium-low heat to avoid scorching the bottom of the pan, the cream sauce needs precise heat control when adding the heavy cream and Parmesan cheese. Bring the dairy to a boil briefly before reducing the heat to a simmer, stirring constantly so the dairy solids disperse evenly without curdling.Boiling and Baking Mechanics
Drop the cut pasta pieces into a large pot of aggressively salted water maintained at a rolling boil. Fresh pasta cooks rapidly, signaling readiness by floating to the surface within 4 to 8 minutes. Transfer the drained parcels immediately to a greased baking sheet and slide them into an oven preheated to 375 degrees F for just 4 minutes to firm the exterior before plating.
