This ravioli recipe includes a homemade pesto-Alfredo sauce and marinara. I wanted to recreate the ravioli dish that you get at Maggiano's Italian restaurant and it turned out great! Don't be intimidated by the large list of ingredients, it is well worth it.
Ingredients
- all-purpose flour: 2 cups
- salt: 1 pinch
- eggs: 2 piece
- water: 1.5 Tbsp
- olive oil: 1 tsp
- ricotta cheese: 1 container (8 ounce container)
- cream cheese: 1 pack (4 ounce pack, softened)
- mozzarella cheese: 0.5 cup (shredded)
- provolone cheese: 0.5 cup (shredded)
- egg: 1 piece
- parsley: 1.5 tsp (dried)
- olive oil: 2 Tbsp
- garlic: 2 clove (crushed)
- prepared basil pesto sauce: 3 Tbsp
- heavy cream: 2 cups
- Parmesan cheese: 0.25 cup (grated)
- marinara sauce: 1 jar (24 ounce jar)
- egg: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
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Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
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While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
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Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
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Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
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Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.
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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 cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
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Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.
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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.
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Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.
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To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.
