Homemade Three Cheese Ravioli Recipe 445 Recipes

HOMEMADE RAVIOLI WITH RICOTTA CHEESE FILLING

Steps:

• In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
• Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
• Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
• Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving.
• In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling.

HOMEMADE RAVIOLI

Steps:

• Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• 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.

HOMEMADE THREE CHEESE RAVIOLI RECIPE - (4.4/5)

Steps:

• Instructions For the Filling: Prepare the filling by combining all ingredients thoroughly and refrigerating until needed. For the Pasta: Measure flour into a pile on counter or work surface. Make a well in the middle and break 4 eggs into it. Add salt and olive oil. Start whisking eggs with a fork until well mixed and then gradually start pulling flour from the sides into the egg. Continue adding flour until it is too difficult to work with a fork. Gather up dough and start kneading, kneading in more flour as necessary to make a smooth dough that is not sticky. Knead until dough feels smooth (about 5-10 minutes). Wrap dough tightly in plastic wrap and leave at room temperature for 20-30 minutes. Cut dough into 4 pieces. Remove one piece and re-wrap the other 3 for later. Process dough though pasta roller, starting with the widest setting, folding and re-rolling several times. Start moving through the thinner settings until setting 5 (on Kitchen Aid roller or for other machines, not the thinnest but a couple notches back). Lay dough onto floured counter. Locate and lightly mark the center of the dough with a knife. Place 1 rounded teaspoon of filling every 2 inches down the center of one half of the dough. Gently wet the edges of the filled side with wet fingertips. Fold the other half of dough over top, pressing air out from around the filling and pressing lightly along the edges. Using a ravioli or pizza cutter, cut into individual raviolis. Move to a flour-dusted baking sheet while you make more from the reserved dough in the same manner. To freeze, simply put the baking sheet with the ravioli on it into the freezer for 30-60 minutes until firm and then transfer to a freezer bag. To serve immediately, cook in salted, boiling water for 3-5 minutes. For the sauce (if using): Heat olive oil in frying pan. Add garlic and cook until fragrant but not browned. Remove from heat (to avoid burning garlic). Take cherry tomatoes and squeeze each half into the frying pan, removing juice and seed. Add tomatoes to pan as well. Return to medium-high heat and cook until tomatoes are softened but still hold their shape. Reduce heat to medium and add cream. Add a couple of Tablespoons of the pasta water to the frying pan. Sprinkle spinach over top of tomatoes and cook just until spinach starts to wilt. To serve, place ravioli in a large, shallow bowl or plate. Top with tomato/spinach sauce. Add freshly ground pepper and salt, to taste. Garnish with freshly grated Parmesan.