Homemade Four Cheese Ravioli

It has been a while since we have made anything worth while to put on the blog. With My Back Surgery and Julie being 5 months Preganet we haven't done much in-depth cooking. It Sucked!!! But Julie found this recipe and it was worth the wait. Now it took us almost 4 hours in total but it was the first time we made ravioli. However a KitchenAid Stand Mixer and Pasta Roller saved a ton of time.

Ravioli Dough

2 C. All Purpose Flour
1 pinch of salt
1 tsp Olive Oil
2 eggs
1 1/2 Tbsp water

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.

Ravioli Filling
8oz. Ricotta Cheese
4oz. Cream Cheese (softened)
1/2 C. shredded mozzarella cheese
1/2 C. shredded provoline cheese
1 Egg
1 Tbsp italian herbs

While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and italian herbs and mix well. Set the filling aside.

Pesto-Alfredo Cream Sauce

2Tbsp Olive Oil
2 cloves Garlic, Crushed
3 Tbsp Basil Pesto Sauce
2 C. Heavy Cream
3/4 C. Grated Parmesan cheese
24oz. Jar your favorite marinara sauce

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.

Egg Wash

1 Egg
1 Tbsp Water

Ravioli Assembly

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.