Cheese Ravioli with Fresh Tomato Sauce
Homemade ravioli stuffed with a rich blend of ricotta and Parmesan cheese, served with fresh tomato sauce. This classic Italian pasta dish combines a tender egg pasta dough with a creamy cheese filling.
Ingredients
- •3 whole large eggs
- •6 whole egg yolks
- •3 cups flour
- •¼ teaspoon salt
- •16 ounces ricotta
- •1 cup grated Parmesan
- •1 to taste salt and black pepper
- •2 whole egg yolks
- •2 cups Fresh tomato sauce
Cooking Instructions
- 1.
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.
65 min
- 2.
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
5 min
- 3.
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.
30 min
- 4.
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.
4 min