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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rizon khan
krizon@hotmail.co.ukThese ravioli are a labor of love, but they're so worth it. They're the perfect comfort food for a cold winter night.
Alausa Omobolanle
a-o44@hotmail.comI love how customizable this recipe is. You can really make it your own by using different cheeses, fillings, and sauces.
Abraham Kabwe #AK7
abrahamk30@yahoo.comI made these ravioli with my kids and they had a blast. It's a great way to get kids involved in the kitchen.
Muhammad Shazaib
muhammadshazaib97@hotmail.comThese ravioli are perfect for a special occasion. They're so elegant and delicious.
Cory Marshall
marshall_c@hotmail.co.ukI'm a vegetarian, so I used a meatless cheese filling. The ravioli were still delicious!
Nakato JULIE
jn@yahoo.comI made these ravioli for a potluck and they were a huge hit! Everyone loved them.
Andiswa Nyongwane
nandiswa@yahoo.comI'm allergic to dairy, so I substituted the cheese filling with a mixture of roasted vegetables. It was delicious!
Phathisani Mpofu
p.mpofu@gmail.comI thought the ravioli were a bit too salty. I think I would use less salt next time.
Isah Maryam
isahmaryam@hotmail.comI'm not sure what I did wrong, but my ravioli turned out really dry. I think I might have overcooked them.
Lol Yeeh
l88@yahoo.comI would give this recipe a 4 out of 5 stars. It was easy to make and the ravioli were delicious. I would definitely make this again.
Muhammard Uthman
uthmanm69@yahoo.comOverall, I thought this was a good recipe. The ravioli were tasty and the filling was flavorful. I would definitely make this again.
Joshua Craig
joshua_c@yahoo.comThe ravioli were delicious, but they were a bit difficult to make. I think I would try a different recipe next time.
Qaisar Fraz
qf72@yahoo.comThe ravioli were a bit too heavy for me. I think I would use a lighter cheese next time.
Juli Ewoi
j.e37@gmail.comThese ravioli were a bit bland for my taste. I think I would add more herbs and spices next time.
Muhrram Ali
m.a@gmail.comI'm not a huge fan of ravioli, but I really enjoyed these. The filling was creamy and flavorful, and the pasta was cooked perfectly.
Jahid Jr
jjahid48@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The ravioli are so much better than anything you can buy in the store.
Tanjil Islam
i.t49@gmail.comI love how versatile this recipe is. I've used different cheeses, fillings, and sauces, and it's always delicious. It's a great way to use up leftover ingredients, too.
Shamim Alex Lipton
a-shamim41@hotmail.comI've made this recipe several times now, and it's always a crowd-pleaser. The ravioli are easy to make and always turn out delicious.
tony mgbenu
tony_mgbenu@hotmail.comThese ravioli were a hit at my dinner party! The cheese filling was rich and flavorful, and the pasta was cooked perfectly. I will definitely be making this recipe again.