Jul 14 2026
Restaurants›First and Last Tavern Hartford›Cheese Ravioli With Salad Recipe

Cheese Ravioli With Salad Recipe

Inspired by First and Last Tavern Hartford
Time1h 30m
Serves4

Served with Traditional sauce

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Ingredients

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Pasta

Cheese Filling

Traditional Sauce

Salad

Method

Pasta

  1. 1

    Make the Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Using a fork, gradually mix the flour into the eggs until a dough forms.

  2. 2

    Knead the Dough

    Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Cheese Filling

  1. 3

    Prepare the Filling

    In a mixing bowl, combine the ricotta cheese, grated Parmesan, shredded mozzarella, black pepper, and nutmeg. Mix until well combined and set aside.

Traditional Sauce

  1. 4

    Cook the Sauce

    In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, basil, salt, black pepper, and sugar. Simmer for 20 minutes, stirring occasionally.

Assemble and Cook Ravioli

  1. 5

    Roll Out the Dough

    After the dough has rested, divide it in half. Roll out one half on a lightly floured surface until thin. Repeat with the second half.

  2. 6

    Fill the Ravioli

    Place small spoonfuls of the cheese filling about 1 inch apart on one sheet of pasta. Moisten the edges of the pasta with water, then place the second sheet of pasta on top, pressing to seal around the filling.

  3. 7

    Cut the Ravioli

    Using a knife or a ravioli cutter, cut the filled pasta into squares. Ensure the edges are well sealed.

  4. 8

    Cook the Ravioli

    Bring a large pot of salted water to a boil. Add the ravioli and cook for about 3-5 minutes or until they float to the surface. Remove with a slotted spoon.

Salad

  1. 9

    Prepare the Salad

    In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss gently to combine.

Serve

  1. 10

    Plate the Dish

    Serve the cooked ravioli topped with the traditional sauce alongside a generous helping of the salad.

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