Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!
Provided by Callie1025
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 19
Steps:
- Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
- Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
- Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
- Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
- To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Nutrition Facts : Calories 1269.6 calories, Carbohydrate 80.4 g, Cholesterol 406.5 mg, Fat 89.2 g, Fiber 6.5 g, Protein 37.8 g, SaturatedFat 46.7 g, Sodium 1358.9 mg, Sugar 16 g
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Frank Di Piazza
[email protected]This recipe is a keeper! The ravioli were perfect.
samantha mccandless
[email protected]These ravioli were amazing! I will definitely be making them again.
Ahmad ALSAKA
[email protected]I would not recommend this recipe. The ravioli were bland and the filling was dry.
Anderson Fant
[email protected]The ravioli were good, but they were a little bit too salty for my taste.
kashif ch
[email protected]These ravioli were delicious. I especially liked the creamy filling.
prince dominic
[email protected]I love this recipe! The ravioli are always a hit with my guests.
Eliza Shiks
[email protected]The ravioli were easy to make and tasted great. I will definitely be making them again.
Prinja Gurung
[email protected]These ravioli were a bit too rich for my taste. The filling was very creamy and heavy.
Juanita Monte
[email protected]The ravioli were good, but I thought the filling was a little bland. I added some extra salt and pepper, and it helped a lot.
Sh Saiful
[email protected]I followed the recipe exactly, and the ravioli turned out great. They were a little time-consuming to make, but they were worth it.
Zaryab Sheikh
[email protected]These ravioli were delicious! The four cheeses melted together perfectly, and the pasta was cooked al dente. I highly recommend this recipe.
Tania Rippingham
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The ravioli are so easy to make, and they taste amazing.
Elisha Lingayah
[email protected]These ravioli were a hit with my family! The filling was creamy and flavorful, and the pasta was cooked perfectly. I will definitely be making these again.