Five Cheese Ravioli Recipe
In a pesto cream sauce.
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Ingredients
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Pasta
Cheese Filling
Pesto Cream Sauce
Method
Making the Ravioli
- 1
Prepare the Dough
In a large mixing bowl, combine flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
Divide the dough into four pieces. Roll each piece thinly using a pasta machine or rolling pin. Aim for a thickness of about 1/16 inch.
- 4
Fill the Ravioli
In a bowl, mix all the cheese filling ingredients. Place small mounds of filling (about 1 tsp) on one sheet of rolled dough, spacing them about 2 inches apart. Moisten the edges with water, fold the dough over, and press to seal.
- 5
Cut the Ravioli
Using a knife or pasta cutter, cut between the mounds to form individual ravioli. Ensure the edges are sealed properly.
Making the Pesto Cream Sauce
- 6
- 7
Add Cream and Pesto
Pour in the heavy cream and pesto sauce. Stir well to combine and bring to a gentle simmer. Cook for about 5 minutes.
- 8
Season the Sauce
Add salt, black pepper, and grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
Cooking the Ravioli
- 9
Boil Water
In a large pot, bring salted water to a boil.
- 10
Cook the Ravioli
Carefully add the ravioli to the boiling water. Cook for about 3-4 minutes or until they float to the surface.
- 11
Drain and Combine
Using a slotted spoon, remove the ravioli and transfer them directly into the saucepan with the pesto cream sauce. Gently toss to coat.
