Ricotta Cheese Ravioli Recipe
Maggie’s Sugo | Meat Sauce | Pesto Cream
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Ingredients
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Pasta Dough
Ricotta Filling
Maggie's Sugo (Meat Sauce)
Pesto Cream
Method
Pasta Dough
- 1
Prepare the Dough
In a large mixing bowl, combine all-purpose flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs using a fork until a rough dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Ricotta Filling
- 3
Mix the Filling
In a bowl, combine ricotta cheese, grated Parmesan cheese, egg yolk, chopped basil, salt, and black pepper. Mix until well combined and creamy.
Maggie's Sugo (Meat Sauce)
- 4
Cook the Meat
In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion becomes translucent.
- 5
Add Meat and Simmer
Add ground beef to the skillet, cooking until browned. Drain excess fat. Stir in crushed tomatoes, salt, black pepper, dried oregano, and chopped basil. Let the sauce simmer for at least 30 minutes.
Pesto Cream
- 6
Prepare the Cream Sauce
In a small saucepan over low heat, combine heavy cream and pesto sauce. Stir until heated through and well combined. Do not boil.
Assemble and Cook Ravioli
- 7
Roll Out Dough
After the dough has rested, divide it into quarters. Roll out one piece at a time into a thin sheet using a pasta machine or rolling pin.
- 8
Fill the Ravioli
Place small dollops of the ricotta filling about 1 inch apart on one half of the pasta sheet. Fold the other half over the filling and press down to seal, cutting between the filling to create individual ravioli.
- 9
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for 4-5 minutes until they float to the surface.
- 10
Serve
Drain the ravioli and serve with Maggie's Sugo and drizzle with pesto cream sauce. Enjoy your homemade Ricotta Cheese Ravioli!