Cheese Ravioli (family Feast) Recipe
Make Cheese Ravioli (family Feast) Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta Dough
Cheese Filling
Sauce
Finishing & Assembly
Method
Pasta Dough
- 1
Make the dough
On a clean work surface, mound the 4 cups of flour and make a large well in the center. Crack the 4 large eggs into the well, add 2 tbs olive oil and 1 tsp salt. Using a fork, slowly whisk eggs and begin incorporating flour from the inner edges of the well. When the mixture becomes shaggy, use your hands to bring the dough together. If dough feels too dry, add warm water 1 tablespoon at a time, up to 2 tbs.
- 2
Knead and rest
Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30 minutes to relax the gluten.
- 3
Divide and roll
Divide the dough into 4 equal pieces. Keep pieces covered while working to prevent drying. Working with one piece at a time, flatten slightly and run through a pasta machine or roll by hand until you achieve a sheet roughly 1.5–2 mm thick (about setting 5–6 on many machines) and about 8–10 inches wide. Lightly dust with flour to prevent sticking.
Cheese Filling
- 4
Prepare filling
In a large bowl, combine 3 cups ricotta, 1 cup grated Parmesan, 1 cup grated mozzarella, 2 egg yolks, 2 tbs chopped parsley, 1 tbs chopped basil (if using), 1 tsp salt, 1 tsp black pepper, and 1 tsp grated nutmeg. Stir until smooth and homogenous. Taste and adjust salt or pepper as needed. Transfer filling to a piping bag or a zip-top bag with a corner snipped for easy portioning.
Assembly
- 5
Layout sheets
Place one pasta sheet on a lightly floured surface or a sheet dusted with semolina. Keep other sheets covered. Pipe or spoon rounded teaspoon-sized mounds of cheese filling spaced about 1 1/2 inches apart in rows along the sheet.
- 6
Top sheet
Brush the pasta around the mounds lightly with water or the egg wash (1 egg beaten with 1 tsp cold water) to help seal. Lay a second pasta sheet over the first, pressing gently around each mound to seal out air, and press between mounds to fuse the two layers. Use a ravioli cutter, knife, or pastry wheel to cut between mounds into individual ravioli, pressing edges firmly to ensure a tight seal. Crimp edges with a fork if desired.
- 7
Dry and rest
Place finished ravioli on a baking sheet dusted with semolina, spacing so they don't touch. Lightly dust tops with flour. Let rest 10–15 minutes while you bring the sauce and water to a boil; this helps seals set. If making ahead, freeze on the sheet until firm, then transfer to a bag.
Sauce
- 8
- 9
Build the sauce
Stir in 2 tbs tomato paste and cook 1 minute. Add the 48 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar (optional), 1.5 tsp salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.
- 10
Finish sauce
Stir in torn fresh basil leaves and adjust seasoning to taste. Keep the sauce warm while you cook the ravioli. Optionally swirl in 2 tbs butter just before serving for a silkier texture.
Cook & Serve
- 11
Boil water
Bring a very large pot of salted water (about 1 tbs salt per 4–5 liters/quarts) to a rolling boil. Reduce heat so water is at a vigorous simmer.
- 12
Cook ravioli
Gently add ravioli in batches, being careful not to overcrowd. Fresh ravioli will float and cook quickly—about 3–4 minutes once they float. If frozen, add directly and cook 5–6 minutes or until heated through and tender. Use a slotted spoon to transfer cooked ravioli to the warm sauce or into a colander to drain briefly (reserve some cooking water).
- 13
Combine and finish
Add cooked ravioli to the saucepan with the warmed tomato sauce. Gently toss to coat; if sauce is too thick, add 1/4–1/2 cup reserved pasta water to loosen. Taste and adjust seasoning. If desired, dot with butter and stir to melt into the sauce for shine.
- 14