Homemade Four Cheese Ravioli
Source of Recipe
Sue Edwards
List of Ingredients
Homemade Four Cheese Ravioli
Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water
Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese,
softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg 1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
Egg Wash:
1 egg
1 tablespoon water
Recipe
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.
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