Gigantico Three Cheese Ravioli Recipe
Recipe information
Make Gigantico Three Cheese Ravioli in just 2h . A cheese lover's dream come true! Fresh pasta, double-stuffed with fontina, ricotta and parmesan cheeses. Tossed in a velvety Alfredo sauce with roma tomatoes, sauteed garlic and wilted arugula. Includes your choice of Soup or Salad and Garlic Homeloaf.
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Ingredients
Pasta Dough
Cheese Filling
Alfredo Sauce
To Finish
Pasta Dough
1. Make the Pasta Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough begins to form. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Cheese Filling
2. Prepare the Cheese Filling
In a mixing bowl, combine the grated fontina, ricotta, grated parmesan, and black pepper. Mix until well combined. Set aside.
Assembly
3. Fill and Shape Ravioli
Roll out the rested pasta dough into thin sheets using a pasta machine or rolling pin. Place small mounds of the cheese filling on one sheet, leaving space between each mound. Brush the edges of the pasta with water, then fold the sheet over to enclose the filling. Press down to seal, ensuring there are no air pockets. Cut between the mounds to form individual ravioli.
Alfredo Sauce
4. Make the Alfredo Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream, bring to a gentle simmer, and cook for 5 minutes. Stir in the grated parmesan, salt, and black pepper until the cheese has melted and the sauce is smooth.
Cooking Ravioli
5. Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 4-5 minutes or until they float to the surface and are tender. Remove with a slotted spoon.
Finishing Touches
6. Combine and Serve
In a large skillet, combine the cooked ravioli, Alfredo sauce, diced roma tomatoes, and arugula. Toss gently over low heat until the arugula wilts. Serve immediately with garlic homeloaf and your choice of soup or salad.
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