WHAT TO SERVE WITH CHEESE RAVIOLI RECIPES

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HOMEMADE FOUR CHEESE RAVIOLI RECIPE | ALLRECIPES



Homemade Four Cheese Ravioli Recipe | Allrecipes image

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     Pasta and Noodles    Homemade Pasta Recipes

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 20 ravioli

Number Of Ingredients 19

2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1?½ tablespoons water
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
½ cup shredded mozzarella cheese
½ cup provolone cheese, shredded
1 egg
1?½ teaspoons dried parsley
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
¼ cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
1 egg
1 tablespoon water

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, CarbohydrateContent 80.4 g, CholesterolContent 406.5 mg, FatContent 89.2 g, FiberContent 6.5 g, ProteinContent 37.8 g, SaturatedFatContent 46.7 g, SodiumContent 1358.9 mg, SugarContent 16 g

CHEESE RAVIOLI WITH BROWN BUTTER AND SAGE RECIPE | MARTHA ...



Cheese Ravioli with Brown Butter and Sage Recipe | Martha ... image

The cheese filling in the ravioli matches up well with the flavors of butter and sage.

Provided by Martha Stewart

Categories     Pasta and Grains

Total Time 10 minutes

Prep Time 5 minutes

Number Of Ingredients 4

Coarse salt
18 ounces cheese ravioli
3 tablespoons butter
16 sage leaves, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil; add ravioli, and cook until al dente, according to package instructions. Drain, and divide among 4 plates.
  • In a medium skillet, heat butter over medium. When it starts to foam, add sage. Continue to cook until butter is golden brown and sage is slightly crisp, 1 to 2 minutes; season with salt. Drizzle ravioli with brown butter and sage; serve.

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WHAT TO SERVE WITH RAVIOLI- 29 GOBSMACKING SIDES YOU'VE ...
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WHAT TO SERVE WITH RAVIOLI? 7 BEST SIDE DISHES TO MAKE ...
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