Three Cheese Ravioli Recipes

HOMEMADE FOUR CHEESE RAVIOLI

Steps:

• Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
• Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
• While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
• Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
• Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
• Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
• Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
• Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
• To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

3 CHEESE RAVIOLI

Steps:

• bring a large pot of water to a boil over high heat. Mix the three cheeses together. Working on a clean, floured surface, lay down a single wonton wrapper and place a spoonful of the cheese mixture in the center. Paint the edges of the wonton wrapper with egg whites, then top with another wonton wrapper. Press firmly around the edges to secure the filling. Repeat to create 24 ravioli.
• Heat the oil in a large skillet over medium heat. Cook the tomatoes and garlic for 5 to 7 minutes until the tomatoes are lightly colored and about to burst. Use a fork to lightly crush a few tomatoes. Add the basil and remove from heat.
• Salt the boiling water and turn to a gentle boil. Carefully drop the ravioli in and cook for three minutes, then drain. Divide among four plates and top each with tomatoes.

THREE CHEESE RAVIOLI FILLING

Steps:

• in a large bowl, mix all ingredients.
• For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.

THREE-CHEESE RAVIOLI

Steps:

• In a small bowl combine goat cheese, blue cheese, 1/4 cup of Parmesan cheese, the potato and two eggs. Mix well and add 2 tablespoons each of chervil and chives. Season to taste with salt and pepper and refrigerate.
• Dust a work surface with semolina flour and roll out half the pasta dough by hand or by machine, making a strip about 30 inches long and 5 inches wide. Lightly beat the remaining egg and brush the strip halfway along its length with half the beaten egg. Put heaping teaspoons of the cheese mixture on the dough that has been brushed with the egg, making 12 mounds of the mixture about 2 1/2 inches apart.
• Cover with the plain half of the dough by folding it back along its length and press the dough down around each mound. Using a cookie cutter or a knife, cut 3-inch rounds or squares and arrange the cut ravioli on a tray dusted with semolina. Repeat with the remaining dough and filling. Cover and refrigerate until ready to use. (The ravioli may be frozen.)
• Bring a large pot of water to a boil and add the olive oil.
• While water is coming to a boil, bring chicken stock to a simmer in a medium to large saucepan and season with pepper. Whisk in the butter and cook about 5 minutes, until slightly thickened. Remove from heat.
• Add a little salt to the boiling water; add the ravioli, reduce heat to medium and cook ravioli for 5 minutes. Remove ravioli with a slotted spoon and drain on clean towel.
• Reheat the sauce and stir in the sage, marjoram and remaining chervil. Stir in the remaining Parmesan cheese and season to taste with salt and pepper. Add the cooked, drained ravioli to the sauce; simmer a minute or two, and then spoon the ravioli into four warm bowls, spooning the sauce over each. Garnish with a sprig of chervil and serve at once.

3 CHEESE RAVIOLI FILLING

Steps:

• Combine all ingredients well.
• Keep in the fridge until you are ready to make the ravioli.

THREE CHEESE RAVIOLI

Steps:

• For the Pasta:.
• For our family of 5 I use 4 cups four and 4 eggs and a pinch of salt, and we eat it all! Rule of thumb for pasta is one large egg to one cup of flour and a pinch salt.
• Directly on the kitchen counter pile your flour and make a well in the centre. Crack the eggs into the well and top with pinch of salt. Using a fork, scramble the egg and slowly incorporated the flour until you have mixed all the egg with all the flour and have a very stiff dough. It needs to be very firm, don't worry if it feels tough. Knead the pasta dough until even on a lightly floured surface, adding more flour until the dough no longer sticks to the surface. Set aside and make you filling.
• At this point, if you have a pasta machine to roll the dough out and stretch it, great, it not, you can use a rolling pin with equal success. Divide dough into smaller balls and begin rolling on a lightly floured surface. Roll until the pasta is very thin, and no longer contracts back into itself. This is called "Breaking" the dough. When you have reached this point, you can cut the pasta into the shapes you would like, place the filling inside (a spoonful for ravioli) Close and seal the pasta. Set aside on a lightly floured surface until all are ready to cook. Cook in boiling salted water for 2 minutes (or less) when the filled pasta shapes float. Remove to a buttered dish and when all shapes have been cooked, pour over the sauce, and serve.
• For the filling:.
• In a medium bowl, combine all the ingredients and combine well and evenly. Adjust seasoning to taste. Either place by teaspoonful onto ravioli shapes, or use to fill canneloni tubes. I have even used this stirred through Macaroni noodles!
• For the sauce:.
• Empty the tomatoes into a saucepan and heat gently. When thoroughly heated through, add the whipping cream and heat through. Do not boil or the cream will curdle. If you are making Ravioli, or pasta shapes, pour over, mix gently and serve. If you are making the stuffed canneloni, pour over the stuffed pasta grate over extra edam cheese and parmesan cheese, and place in the oven. Bake at 350 until heated through, the pasta soft, and the sauce gently bubbling.