Ravioli Recipe
Five cheese ravioli in a Pomodoro sauce
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Ingredients
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Ravioli Dough
Cheese Filling
Pomodoro Sauce
Method
Ravioli Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough starts to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Cheese Filling
- 3
Prepare the Filling
In a medium bowl, combine the ricotta, mozzarella, Parmesan, Gorgonzola, and Fontina cheeses. Add the chopped basil and salt, mixing until well combined.
Pomodoro Sauce
- 4
Cook the Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes, oregano, and salt. Simmer for 15-20 minutes, stirring occasionally. Add the torn basil just before serving.
Assemble and Cook Ravioli
- 5
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece on a floured surface to about 1/16 inch thick.
- 6
Fill the Ravioli
Cut the rolled dough into squares or circles. Place a tablespoon of the cheese filling in the center of half of the squares/circles. Moisten the edges with water and fold over to seal, pressing out any air.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli in batches and cook for about 4-5 minutes, or until they float to the surface. Remove with a slotted spoon.
- 8
Serve
Plate the ravioli and top with the Pomodoro sauce. Garnish with extra basil or grated cheese if desired.