SPINACH AND THREE CHEESE RAVIOLI WITH SUGO SAUCE
Steps:
- Make the pasta dough as directed in the master recipe.
- To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.
- To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper.
- Yield: 24 ravioli
- Pasta Dough for Ravioli:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs, plus 1 for egg wash
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
- To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above.
- Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch 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 tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed.
- Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest.
- Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve.
THREE-CHEESE RAVIOLI
Steps:
- Gather the ingredients.
- In a medium bowl, beat the eggs with a whisk or fork.
- Add the ricotta, mozzarella, Parmesan, thyme, and 1/2 teaspoon of the salt and mix well with a fork. Set aside.
- Fill a stock pot with water and bring to a boil over high heat.
- Meanwhile, lightly dust a work surface or a pastry mat with flour.
- Fill a small bowl or custard cup with room-temperature water.
- Use a bench cutter or a knife to cut the dough into 4 to 6 equally sized portions and cover them loosely with plastic wrap.
- Take one piece out and roll it into a thin sheet, about 5 to 6 inches wide, according to your pasta maker's instructions.
- Lay the piece of dough lengthwise on a floured work surface. Place teaspoon-sized dollops of filling about 2 inches apart in the center of the bottom half of the dough.
- Use your finger to moisten the area around each dollop of filling, then fold the top half of the dough over the filling to meet the other edge. Press down around each dollop of filling, making sure to press out any air bubbles.
- With a sharp knife , a pasta cutter, or a small pizza cutter, cut each ravioli apart by making a cut halfway between each portion of filling, as well as trimming the bottom edge of the pasta.
- Place ravioli on a parchment-lined baking sheet and repeat with the remaining pasta dough and filling. At this point, the pasta can be refrigerated, covered with plastic wrap, for up to a day.
- To cook the pasta, add remaining 1 tablespoon salt to the stockpot of boiling water. Drop the ravioli into the boiling water.
- Cook in boiling water for 3 to 4 minutes, or until the pasta floats to the surface.
- Serve with the sauce or topping of your choice and enjoy.
Nutrition Facts : Calories 456 kcal, Carbohydrate 60 g, Cholesterol 172 mg, Fiber 0 g, Protein 25 g, SaturatedFat 6 g, Sodium 1189 mg, Sugar 1 g, Fat 13 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
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!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
THREE CHEESE RAVIOLI FILLING
Make and share this Three Cheese Ravioli Filling recipe from Food.com.
Provided by SaffronMeSilly
Categories < 15 Mins
Time 10m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl, mix all ingredients.
- For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Nutrition Facts : Calories 150.2, Fat 9.5, SaturatedFat 5.8, Cholesterol 33.6, Sodium 548.3, Carbohydrate 5.2, Fiber 2, Sugar 0.7, Protein 12.3
3 CHEESE RAVIOLI FILLING
Make and share this 3 Cheese Ravioli Filling recipe from Food.com.
Provided by Jen in Victoria
Categories High Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients well.
- Keep in the fridge until you are ready to make the ravioli.
Nutrition Facts : Calories 80.5, Fat 5.7, SaturatedFat 3.3, Cholesterol 48.8, Sodium 170.7, Carbohydrate 1.2, Sugar 0.2, Protein 6
THREE-CHEESE RAVIOLI
Provided by Florence Fabricant
Categories dinner, pastas, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small bowl combine goat cheese, blue cheese, 1/4 cup of Parmesan cheese, the potato and two eggs. Mix well and add 2 tablespoons each of chervil and chives. Season to taste with salt and pepper and refrigerate.
- Dust a work surface with semolina flour and roll out half the pasta dough by hand or by machine, making a strip about 30 inches long and 5 inches wide. Lightly beat the remaining egg and brush the strip halfway along its length with half the beaten egg. Put heaping teaspoons of the cheese mixture on the dough that has been brushed with the egg, making 12 mounds of the mixture about 2 1/2 inches apart.
- Cover with the plain half of the dough by folding it back along its length and press the dough down around each mound. Using a cookie cutter or a knife, cut 3-inch rounds or squares and arrange the cut ravioli on a tray dusted with semolina. Repeat with the remaining dough and filling. Cover and refrigerate until ready to use. (The ravioli may be frozen.)
- Bring a large pot of water to a boil and add the olive oil.
- While water is coming to a boil, bring chicken stock to a simmer in a medium to large saucepan and season with pepper. Whisk in the butter and cook about 5 minutes, until slightly thickened. Remove from heat.
- Add a little salt to the boiling water; add the ravioli, reduce heat to medium and cook ravioli for 5 minutes. Remove ravioli with a slotted spoon and drain on clean towel.
- Reheat the sauce and stir in the sage, marjoram and remaining chervil. Stir in the remaining Parmesan cheese and season to taste with salt and pepper. Add the cooked, drained ravioli to the sauce; simmer a minute or two, and then spoon the ravioli into four warm bowls, spooning the sauce over each. Garnish with a sprig of chervil and serve at once.
Nutrition Facts : @context http, Calories 808, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 47 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 26 grams, Sodium 1259 milligrams, Sugar 3 grams, TransFat 1 gram
HOMEMADE THREE CHEESE RAVIOLI RECIPE - (4.4/5)
Provided by á-25229
Number Of Ingredients 19
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.
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
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