House Made Ravioli Al Telefono Recipe
Stuffed with caramelized onions, potato & ricotta, fresh mozzarella & tomato cream sauce
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Ingredients
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Ravioli Dough
Filling
Tomato Cream Sauce
Method
Making the Dough
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs and olive oil. Gradually incorporate the flour until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Preparing the Filling
- 2
Making the Ravioli
- 3
Roll and Cut the Dough
Divide the dough into quarters. Roll out each piece into thin sheets using a pasta machine or rolling pin. Place a spoonful of filling on one sheet, fold over, and seal edges. Repeat with remaining dough and filling.
Cooking the Ravioli
- 4
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Drain and set aside.
Making the Sauce
- 5
Prepare the Tomato Cream Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes. Stir in heavy cream and basil, cooking for an additional 5 minutes.
Serving
- 6
Serve the Ravioli
Plate the cooked ravioli and generously spoon the tomato cream sauce over the top. Garnish with extra basil if desired.