Fresh Ravioli And Grilled Tomatoes With Blue Cheese Sauce Recipes

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CHEESE RAVIOLI WITH FRESH TOMATO SAUCE



Cheese Ravioli with Fresh Tomato Sauce image

Categories     Food Processor     Egg     Vegetarian     Kid-Friendly     Parmesan     Ricotta     Cookie     Small Plates

Yield Makes 8 servings

Number Of Ingredients 11

For the pasta dough
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the ravioli filling
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Steps:

  • Make the pasta dough:
  • Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
  • Make the ravioli filling
  • Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
  • Make the ravioli
  • Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
  • Cooking the ravioli
  • Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

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