Ravioles Caseros Recipe
Recipe information
Make Ravioles Caseros in just 2h . Housemade ravioli stuffed with herbs & fontina
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Ingredients
Dough
Filling
Sauce
Dough Preparation
1. Make the Dough
Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.
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. Combine Ravioli and Sauce
Carefully transfer the cooked ravioli to the skillet with the sage butter. Toss gently to coat the ravioli with the sauce.
12. Serve
Plate the ravioli and sprinkle with grated Parmesan cheese before serving.
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