RAVIOLI ROSA RECIPES

Steps:

• Preheat the oven to 350 degrees F. Lightly oil an 9-inch by 9-inch by 2-inch baking dish and set aside.
• Bring a pot of salted water to a boil.
• Whisk the alfredo sauce, marinara sauce, fresh parsley, and basil in a large bowl to combine. Set aside.
• Cook the ravioli in a large pot of boiling salted water until just tender, about 5 minutes. Drain.
• Toss the ravioli with the sauce mixture and coat evenly. Transfer ravioli and sauce into the prepared baking dish.
• Top the mixture with the dollops of mascarpone cheese, mozzarella, and Parmesan. Bake uncovered until the cheese melts and  the sauce bubbles along the sides of the baking dish, about 20 - 25 minutes.
• If you are making a second batch to freeze, cover the pan in plastic wrap and the again with aluminum foil and place in the freezer for up to 6 months.
• To bake a batch of frozen ravioli, there are two options; thaw in the refrigerator overnight or bake it straight from the freezer.
• Preheat the oven to 350 degrees F.
• Remove plastic wrap and foil from baking dish and replace foil to cover.
• If thawed, bake for 20-25 minutes or until heated through, the sauce is bubbly and the cheese has melted.
• If frozen, bake for 60 - 75 minutes or until heated through, the sauce is bubbly and the cheese has melted.

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, 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 teaspoons 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.