Cheese Ravoili
This homemade Three-Cheese Ravioli is the perfect. With a creamy blend of ricotta, white cheddar , and parmesan wrapped in tender pasta, this classic Italian comfort is the perfect addition to your holiday table.
Ingredients
Pasta Dough
- 4 cups Flour
- 6 Eggs
- 1 tbsp Salt
- ΒΌ cup Olive oil
- 4 tbsp Water
Cheese Filling
- Pasta Dough
- 2 cups Fresh Ricotta
- 1 cup Parmesan Grated
- 1 cup White Cheddar Grated
- Salt and Pepper To your taste
Instructions
Pasta Dough:
- Combine flour, eggs, olive oil, salt and water in the Kitchen Aid mixer bowl.
- Using the dough hook, start the mixer on low speed to combine all the ingredients.
- Once combined move to the next mixer speed and knead the bread for about 5 min.
- When the dough is kneaded into a ball and no longer sticking to the sides of the bowl, remove from the bowl onto a floured surface and knead with your hands to form a smooth ball.
- Place the smooth ball back in the bowl and cover. Chill for a couple hours or better over night. You want your dough to be chilled so its easier to work with.
Cheese Filling:
- Combine the 3 cheese in a bowl and stir together. You want them to be well incorporated and have a slight whip texture.
- Add salt and pepper (to your taste) and set aside.
Preparing Ravoili
- After letting your dough to chill. Cut dough into small portions. Roll the small portions either by hand or with a pasta roller. Slowly roll until paper thin and about the shape of lasagne sheets. You need 2 of these sheets.
- Lay 1 piece of your dough out on the ravioli mold. Gently stretch the dough covering the mold. Once the mold is cover gently sprinkle some flour on to dough.
- Fill each space with a heaped mound of the cheese filling. Do this step with a spoon or a piping bag.
- Using a finger dipped in a cup of water, gently wet the around each cavitity to create the glue that will hold the raviolis together.
- Stretch your other dough piece over the top of the cheese. Sprinkle more flour gently on top of that layer.
- Using the rolling pin, roll across the top and the sides a couple times. Apply pressure to this step to help make it easier to for the raviolis to pop out in the next step.
- Flip them out and separate on a plate. Repeate till you use all your dough or cheese filling. You can cook immediately in a pan of boiling water Once the water boils, lower the temp and add the raviolis. Cook for approximately 5 mins. Remove ravioli from the water with a slotted spoon. Cover with your desired sauce. You can also freeze the ravioli. Place a layer of ravoili in a floured container, using parchment paper between each layer. You can dust each ravioli with flour to keep them from sticking. Place the lid on the container and store it flat in the freezer. Freezes well for about 6 months.