Three Cheese Scratch Made Raviolis in Creamy Garlic Tomato Sauce

Directions

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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.

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1. In a bowl, fold together all three cheeses, herbs, zest, and nutmeg.

2. Stir in the beaten egg until the mixture is uniform.

3. Chill: Cover and refrigerate for at least 30 minutes.

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1. 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.

2. Softened Tomatoes: Add diced Roma tomatoes. Cook for 5–8 minutes, stirring occasionally, until the tomatoes break down and release their juices.

3. Deglaze: Pour in the white wine. Let it simmer and reduce by half.

4. 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.

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1. Roll: Roll your rested dough into thin sheets (about 1/16 inch thick).

2. Fill: Place 1 tsp mounds of cheese filling onto a sheet, leaving about 1/2 inch of space between them.

3. 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.

4. Boil: Drop ravioli into salted boiling water. Cook for 3–4 minutes or until they float to the surface.

5. Toss: Transfer the ravioli directly into the skillet with the Creamy Roma Sauce. Gently toss to coat.