Ravioles Caseros Recipe
Housemade ravioli stuffed with herbs & fontina
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Ingredients
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Dough
Filling
Sauce
Method
Dough Preparation
- 1
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Filling Preparation
- 4
Prepare the Filling
In a mixing bowl, combine the fontina cheese, ricotta cheese, chopped basil, chopped parsley, minced garlic, salt, and black pepper. Mix until well combined.
Assembly
- 5
Roll Out the Dough
After the dough has rested, divide it into 4 portions. Roll out each portion into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- 6
Fill the Ravioli
Place small mounds (about 1 teaspoon) of the filling on one sheet of dough, leaving space between each mound. Brush the edges of the dough with water to help seal.
- 7
Cover and Seal
Carefully place another sheet of dough over the filled sheet and press down around the filling to seal, ensuring there are no air pockets.
- 8
Cut the Ravioli
Cut the ravioli with a knife or a ravioli cutter, then transfer them to a floured baking sheet.
Cooking and Sauce Preparation
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface, indicating they are done.
- 10
Prepare the Sauce
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they are crispy, about 2-3 minutes.
- 11
- 12
Serve
Plate the ravioli and sprinkle with grated Parmesan cheese before serving.
