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
Robert Moreland
2
1 hours 15 minutes
15 minutes
1348
American-Italian
Robert Moreland
Three Cheese Scratch Made Raviolis in Creamy Garlic Tomato Sauce
Ingredients
The All-Purpose Pasta Dough
- 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)
Three-Cheese & Herb Filling
- 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
Creamy Roma Garlic Sauce
- 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
The All-Purpose Pasta Dough
Mix: Mound flour on a clean surface and create a wide "well" in the center. Pour eggs, yolks, salt, and oil into the well.
Mix: Mound flour on a clean surface and create a wide "well" in the center. Pour eggs, yolks, salt, and oil into the well.
Incorporate: Using a fork, gently whisk the eggs, gradually drawing flour from the inner walls of the well until a thick paste forms.
Knead: Bring the dough together with your hands. Knead for 5–7 minutes until the dough is smooth, elastic, and no longer sticky.
Rest: Wrap tightly in plastic wrap (no air pockets!) and let rest at room temperature for 30 minutes.
Three-Cheese & Herb Filling
In a bowl, fold together all three cheeses, herbs, zest, and nutmeg.
Stir in the beaten egg until the mixture is uniform.
Chill: Cover and refrigerate for at least 30 minutes.
Creamy Roma Garlic Sauce
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.
Softened Tomatoes: Add diced Roma tomatoes. Cook for 5–8 minutes, stirring occasionally, until the tomatoes break down and release their juices.
Deglaze: Pour in the white wine. Let it simmer and reduce by half.
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.
Assembly & Cooking
Roll: Roll your rested dough into thin sheets (about 1/16 inch thick).
Fill: Place 1 tsp mounds of cheese filling onto a sheet, leaving about 1/2 inch of space between them.
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.
Boil: Drop ravioli into salted boiling water. Cook for 3–4 minutes or until they float to the surface.
Toss: Transfer the ravioli directly into the skillet with the Creamy Roma Sauce. Gently toss to coat.
