This was my first attempt at homemade pasta. I thought I had a pasta machine that would roll the dough out nice and thin for me but, after making the dough, realized I did not. So, I simply used a rolling pin to roll it as thin as I could. So what you see in the pictures is dough rolled by hand. Probably not as thin as I would have liked it, but the ravioli still came out delicious. The cheese filling had a great creamy flavor and I would definitely recommend trying. However, if you do not have a pasta machine to roll out your dough, I might suggest just using wonton wrappers which work great too. Either way, it was a fun experience and my husband and I both enjoyed the dinner none the less. I hope you do too!
Total Time: 1 hour (if making dough)
Servings: 4-6 (made 15 large ravioli)
2 cups all-purpose flour
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 Tablespoons olive oil
Cornmeal, for dusting
For cheese filling:
1 cup part-skim ricotta cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper, to taste
1 Tablespoon olive oil
2 garlic cloves, minced
1/2 shallot, finely diced
2-3 cups tomato sauce, recipe HERE
1/2 cup heavy cream
1. For the filling: Mix all ingredients for filling together in a medium bowl. Set aside.
2. For the dough: In bowl of a mixer fitted with a dough hook, combine the flour and salt. While mixing on low speed, add the eggs, 1 at a time. Drizzle in olive oil. Use a spatula to scrape the sides to make sure all flour is incorporated. Sprinkle some flour on your work surface and knead the dough about 10 minutes until it is smooth and elastic. Cover the dough with a towel and let rest for 15-30 minutes.
3. Cut the dough in half and work with one half at a time. At this point, you can use a pasta machine if you have one, or simply a rolling pin. You ultimately want the dough to be about an 1/8 inch thick. If using a machine, roll dough through 2-3 times, starting with the thickest setting and working your way smaller and smaller. If using a rolling pin, roll into a rectangle about 8 inches wide and 16 inches long. The dough will stretch back on you, but keep working at it, it will be worth it.
4. Place about a tablespoon of filling 2 inches apart onto 1/2 of the rectangle. Whisk the remaining egg and use a brush to place the beaten egg in between all the filling. Fold the other half over to cover the filling and gently press to seal. Use a knife or pizza cutter to cut the ravioli into square pieces. Take each one and make sure as much air is removed as possible from the inside and seal all edges. Use the tongs of a fork to help seal the edges. Place on a cornmeal dusted cookie sheet to prevent sticking.
5. Repeat steps #3 and #4 for the other half of the dough.
6. Boil a large pot of water. When water is boiling, add salt. Place 5-6 ravioli in the pot at a time, depending on the size of your pot. You do not want to crowd the pasta. Cook until the ravioli start to float to the top, about 4-5 minutes.
7. For the sauce: Heat olive oil in a large skillet over medium heat. Add the garlic and shallot and cook for about 2-3 minutes. Add the tomato sauce and heat through. Add the cream and stir to combine. Heat through another 2-3 minutes.
8. When ravioli are finished cooking in the water, remove with a slotted spoon and place in sauce in skillet. Gently toss to coat and serve.