Three Cheese Scratch Made Raviolis in Creamy Garlic Tomato Sauce

Three Cheese Scratch Made Raviolis in Creamy Garlic Tomato Sauce

Three Cheese Scratch Made Raviolis in Creamy Garlic Tomato Sauce

Author

Robert Moreland

Prep Time

1 hours 15 minutes

Cook Time

15 minutes

Servings

2

Category

Robert Moreland

Cuisine

American-Italian

Ingredients

• 167g All-Purpose Flour
• 48g Whole Eggs (approx. 1 large)
• 27g Egg Yolks (approx. 1.5–2 yolks)
• 2g Fine Sea Salt (approx. ¼ tsp)
• 3g Extra Virgin Olive Oil (approx. ½ tsp)
• 15 oz Whole-milk Ricotta (drained if watery)
• 1 cup Mozzarella, finely shredded
• ½ cup Pecorino Romano, freshly grated
• 1 Large Egg (beaten)
• 2 tbsp Fresh Parsley (minced) + 1 tbsp Fresh Basil (sliced)
• 1 tsp Lemon zest
• ¼ tsp Nutmeg
• Salt & Black Pepper to taste
• 2 tbsp Extra Virgin Olive Oil
• 3-4 Roma Tomatoes (diced small)
• ½ Red Onion (finely diced)
• 3 cloves Garlic (minced)
• ¼ cup White Cooking Wine
• ½ cup Half and Half
• Optional: Red pepper flakes (to taste)

Directions

1. Mix: Mound flour on a clean surface and create a wide "well" in the center. Pour eggs, yolks, salt, and oil into the well.
2. Mix: Mound flour on a clean surface and create a wide "well" in the center. Pour eggs, yolks, salt, and oil into the well.
3. Incorporate: Using a fork, gently whisk the eggs, gradually drawing flour from the inner walls of the well until a thick paste forms.
4. Knead: Bring the dough together with your hands. Knead for 5–7 minutes until the dough is smooth, elastic, and no longer sticky.
5. Rest: Wrap tightly in plastic wrap (no air pockets!) and let rest at room temperature for 30 minutes.
6. In a bowl, fold together all three cheeses, herbs, zest, and nutmeg.
7. Stir in the beaten egg until the mixture is uniform.
8. Chill: Cover and refrigerate for at least 30 minutes.
9. Sauté: Heat olive oil in a large skillet over medium heat. Add red onion and sauté until translucent (4 minutes). Add garlic and optional red pepper flakes; cook for 1 minute until fragrant.
10. Softened Tomatoes: Add diced Roma tomatoes. Cook for 5–8 minutes, stirring occasionally, until the tomatoes break down and release their juices.
11. Deglaze: Pour in the white wine. Let it simmer and reduce by half.
12. Finish: Lower the heat. Stir in the half and half. Simmer gently for 2–3 minutes until the sauce slightly thickens. Season with salt and pepper.
13. Roll: Roll your rested dough into thin sheets (about 1/16 inch thick).
14. Fill: Place 1 tsp mounds of cheese filling onto a sheet, leaving about 1/2 inch of space between them.
15. Seal: Place a second sheet of pasta on top. Press firmly around each mound to remove air bubbles. Cut into squares using a knife or pasta wheel.
16. Boil: Drop ravioli into salted boiling water. Cook for 3–4 minutes or until they float to the surface.
17. Toss: Transfer the ravioli directly into the skillet with the Creamy Roma Sauce. Gently toss to coat.