Eight Cheese Ravioli (v) Recipe
Tomato basil garlic sauce, grated parmesan, fresh basil
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Ingredients
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Ravioli Dough
Cheese Filling
Tomato Basil Garlic Sauce
Garnish
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Add olive oil. Gradually mix the flour into the eggs with a fork until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to 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.
Cheese Filling Preparation
- 3
Mix the Cheese Filling
In a large bowl, combine ricotta, mozzarella, parmesan, gorgonzola, fontina, cheddar, and cream cheese. Mix until well combined and smooth. Set aside.
Tomato Basil Garlic Sauce Preparation
- 4
Ravioli Assembly and Cooking
- 5
Roll Out the Dough
After the dough has rested, divide it into quarters. Roll out each quarter into thin sheets using a pasta machine or rolling pin.
- 6
Fill the Ravioli
On a sheet of dough, place a teaspoon of cheese filling about 1 inch apart. Moisten the edges of the dough with water, then fold over and press to seal, ensuring there is no air inside. Cut into individual ravioli.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli in and cook for 3-4 minutes or until they float to the top. Remove with a slotted spoon.
Serving
- 8
Plate the Dish
In serving plates, ladle the tomato basil garlic sauce. Top with cooked ravioli and sprinkle with additional grated parmesan. Garnish with fresh basil leaves.
