I really enjoyed making these Cheese Ravioli with my daughter a couple of days ago. I started making them and in the process, I thought about how I had been wanting to make a video for my blog. So I asked my daughter if she wanted to help me. She sweetly agreed and now I have my first video recipe. Thank you so much sweetheart! Mommy loves you!
I had invited my friend Ange (you will remember her from the Honey Vanilla Cupcakes post and the Thought I Made the Best Lasagna post) to join us but I asked her a little last minute and she could not make it. I promised to save her some and luckily she got to try about three of them ;-)!
Cheese Ravioli
Cheese Ravioli
Author: April Ozbilgin
Recipe type: Main Dish
Cuisine: Italian
Ingredients
- For the Dough:
- 1 Cup Semolina Flour
- 1 Cup All-Purpose Flour
- 1 Egg
- ½ Cup Cold Water
- For the Tomato Sauce:
- 1 Small Onion, Chopped
- 4 Cloves Garlic, Smashed
- 3 Tablespoons Olive Oil
- 15 Ounces Crushed Tomatoes
- 1 Teaspoon Salt
- 1 Teaspoon Italian Seasoning & Pinch of Sugar
- For the Cheese Filling:
- 15 Ounces Ricotta Cheese
- 2 Cups Shredded Five-Cheese Italian Blend
- 1 Egg
- 1 Teaspoon Dried Parsley
- ½ Teaspoon Salt
Instructions
- Mix the Semolina, flour, egg yolk and water until you have a firm ball.
- Let rest about 30 minutes or while you prepare your filling.
- Separate the dough into 4 pieces and repeat the following process for each piece.
- Start by feeding the dough through on the highest setting of your pasta dough machine. It should be on number 7.
- Repeat this 4-5 times.
- Fold the dough into the center by thirds and feed through the pasta machine again.
- Repeat one time on each step from 6 down to 4.
- Fold the dough in half to gauge the placement of the cheese filling for the raviolis.
- Then gently fold down the top layer at the top of the bottom layer.
- Place the cheese mixture at even intervals along the top of the bottom piece of dough.
- Brush or dab water between the drops of cheese mixture so that the top layer will adhere to the bottom layer.
- Press down and then cut between each ravioli.
- Seal the edges with a fork.
- Place the ravioli on a floured surface until ready to cook.
- Bring salted water to boil in large stockpot for cooking the ravioli.
- In the meantime, saute the onion and garlic in the olive oil.
- Add the crushed tomatoes, salt and sugar.
- Simmer for 30 minutes.
- Boil the ravioli for 3-4 minutes until al dente and drain.
- Top with Tomato sauce.
- Top with freshly grated Parmesan Cheese.
