Condensation from the cool environment of the fridge makes for an overly moist dough. While some moisture is good, too much will make it hard to pass through the pasta machine. Scoop out the ricotta and place it in a bowl. Coarsely chop the basil leaves and grate the lemon zest. Add both to the ricotta and mix to combine. Be sure to check out the following video on making ravioli filling.
Once rested, unwrap the dough, cut it in half and press it down with your hands, or a rolling pin, to flatten. Cover the other half with the tea towel to keep it from drying up and set aside. Traditionally, rolling the dough would be done entirely with a rolling pin, or a matterello. This point calls for the use of a hand-crank pasta machine. Set up your pasta machine, clamping it to a table, countertop, or sturdy cutting board.
Set the dial to its widest setting. This usually corresponds to the highest number, usually 7. Feed the flattened sheet of pasta through the machine. Do this at least 3 times before moving onto the next setting, this time ever so slightly thinner. Repeat this process making your way from the thickest setting to the thinnest.
If need be, dust the sheet of dough with flour to prevent it from sticking to the machine. Cut your sheet in half and lay both strips next to each other. Very slightly wet the edges of your strip of pasta with a pastry brush or by hand if need be.
Using the piping bag, carefully squeeze the filling in a line down the centre of one of the strips about 2 inches, or 5cm, apart. Place the other strip directly on top. Before sealing, gently press on the dough around the filling to eliminate any excess air. A good seal is important for keeping the filling inside so take your time here.
Now take a square ravioli cutter a wine glass works well for circular ravioli and press firmly on the dough around the filling. Finish with a final dusting of flour to keep your ravioli from sticking together. 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.
Preheat an oven to degrees F 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. All Rights Reserved. To cook the pasta, bring a large pot of salted water to a boil.
Add ravioli and cook for minutes. Once they float to the top they are done. Drain the pasta and toss with olive oil or sauce. If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag TheEndlessMeal.
About the author. More posts by Kristen Stevens ». Leave a Reply Cancel reply Your email address will not be published. Mariana Nascimento — November 7, am Reply. Kristen Stevens — November 7, am Reply. Hope that makes more sense! Anton Peterson — November 4, pm Reply. Kristen Stevens — November 5, am Reply. JustaQ — October 9, pm Reply. Can I freeze these and portion them into small meals?
If so, how do you recommend re-heating? Kristen Stevens — November 4, pm Reply. Gail Petras — August 26, am Reply. Kristen Stevens — September 3, am Reply. Rooi — August 19, am Reply. Melissa Christensan — July 14, am Reply.
Kristen Stevens — July 14, am Reply. Jean G Suomala — July 13, am Reply. Once you have even depressions in the dough, place approximately one tablespoon of filling in each depression. Try to avoid getting filling outside the depression, since the flat perimeter is what our second sheet of dough will adhere to. You can gently wipe away excess with your your finger or a small towel if need be.
Gently rap the mold on the table to help remove any air bubbles. Next, lay the other half of your sheet of dough over the surface of the mold, pressing with the flat of your hand to push out any extra air. Then take a rolling pin and run it over the surface of the dough until the ridges beneath become visible.
At this point, you can flip the mold over and gently peel it away. If you find that some ravioli are stuck to the mold, try rapping one edge against the table—any remaining pasta should come loose.
At this point, you can place the ravioli on a sheet tray, wrap it in plastic and freeze it for later use. Otherwise, if the dough is sufficiently perforated to pull apart, go ahead and do so.
It's possible, though, that you'll need to use a ravioli cutter to slice them into individual pieces. Cover your ravioli with a towel to keep them from drying out and repeat with your remaining pieces of dough.
Again, you should have one quarter of your dough rolled out and cut in half, so that you have two pieces of dough roughly 15 inches long and five inches across. Cover one sheet with a towel to keep it from drying out.
Fold the first sheet along its midline to make a light crease and then re-open it. Working so that your filling is approximately one-and-a-half inches in diameter and half an inch apart, place six even heaping tablespoons along the lower half of the dough. Note that the photos below picture smaller amounts of filling spaced more widely apart than the instructions indicate.
You're actually going for something that looks more like the spacing on the mold, pictured in the previous section. Moisten the dough lightly with your water and pastry brush And then fold it over along the crease, pressing from the folded point outward to remove excess air.
Gently pat the dough down around each lump of filling to create a seal.
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