Ravioli Recipe
four cheese | Italian sausage | pesto | tomato | buttered panko
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Ingredients
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Ravioli
Method
Pasta Dough
- 1
Make the Dough
In a large bowl, combine the flour and salt. Make a well in the center, crack the eggs into the well, and mix with a fork until combined. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic and let it rest for 30 minutes.
Filling
- 2
Prepare the Filling
In a skillet over medium heat, cook the Italian sausage until browned. In a bowl, mix the ricotta, mozzarella, parmesan, gorgonzola, cooked sausage, and pesto until well combined. Season with salt and pepper.
Assembly
- 3
Form the Ravioli
Roll the pasta dough out thinly on a floured surface. Cut into squares or circles. Place a spoonful of filling on half of the squares, then fold the other half over and seal the edges with a fork. Repeat until all filling is used.
Cooking
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes until they float to the surface. Remove with a slotted spoon.
Serving
- 5
Prepare the Sauce
In a large skillet, melt the butter and olive oil over medium heat. Add the panko breadcrumbs and toast until golden brown. Add the fresh tomatoes and cook for 2-3 minutes.
- 6
Serve
Toss the cooked ravioli in the skillet with the buttered panko and tomatoes. Serve warm.
