How to Make Four Cheese Ravioli
Italian cuisine is famous for its extreme simplicity as most of the dishes have six to eight main ingredients. The Italian food experts are more concerned with quality of food rather than fascinating presentations.
Despite having a simple appearance, Italian cuisine has earned great admiration all over the world. However, now people have started making these dishes with little bit modifications. Now ingredients and taste vary by region. Mostly, it is believed that you need to be a cooking expert to prepare Italian cuisine. It is not right in most of the cases as you just need to be attentive while cooking.
Four Cheese Ravioli is a valid example of Italian food that is delicious and easy to cook as well. It is a perfect blend of sweet, sour, bitter and saltiness. Moreover this recipe is full of nutritious elements as it is a good source of Vitamin A, C, Calcium and Iron.
Nutrition Facts:
Let see what else a single serving of four cheese ravioli can offer our body. This contains 64 g fat, 345 mg cholesterol, 149 g carbohydrate, 71 g protein, 11 g dietary fibre, 4430 sodium, 790 mg potassium and 7 g of sugar.
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 20 ravioli
Utensils: Bowl, spoon, measuring cup, mixing bowl, serving plate, baking sheet and baking dish.
Ingredients:
Ravioli Dough:
All-purpose flour: 2 cups
Salt: 1 pinch
Olive oil: 1 teaspoon
Eggs: 2
Water: 1 1/2 tablespoons
Ravioli Filling:
Container ricotta cheese: 1 (8 ounce)
Cream cheese, softened: 1 (4 ounce) package
Shredded mozzarella cheese: 1/2 cup
Provolone cheese, shredded: 1/2 cup
Egg: 1
Dried parsley: 1 1/2 teaspoons
Pesto-Alfredo Cream Sauce:
Olive oil: 2 tablespoons
Cloves garlic, crushed: 2
Prepared basil pesto sauce: 3 tablespoons
Heavy cream: 2 cups
Grated parmesan cheese: 1/4 cup
Jar marinara sauce: 1 (24 ounce)
Egg Wash:
Egg: 1
Water: 1 tablespoon
Instructions
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1
Amass the flour and salt together and give it some shape in a well. Whisk the olive oil, eggs and water in a bowl and pour half of the mixture in the well. Mix it properly and then add remaining mixture before kneading it to make dough. Make sure the dough is not sticky and then put it in the refrigerator for one hour.
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2
Meanwhile, you will prepare the ravioli filling. Combine its ingredients and beat until it becomes a smooth mixture.
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3
Heat 2 tablespoons of olive oil and add garlic, pesto sauce. After cooking for one minute, add cream and bring the sauce to boil.
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4
Beat the egg with water to make the egg wash.
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5
Now it is time to preheat the oven to 375 degrees. Take the pasta dough out of refrigerator, assemble ravioli and drop the filling mixture on the dough. Press firmly around the filling to seal and then cut into the proper shape.
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6
Boil the filled ravioli and then place them on a baking sheet. Bake them in the oven until they change colour to brown.
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7
You are all set to serve homemade cheese ravioli.
Cream cheese, softened: 1 (4 ounce) package
Shredded mozzarella cheese: 1/2 cup
Provolone cheese, shredded: 1/2 cup
Egg: 1
Dried parsley: 1 1/2 teaspoons
Pesto-Alfredo Cream Sauce:
Olive oil: 2 tablespoons
Cloves garlic, crushed: 2
Prepared basil pesto sauce: 3 tablespoons
Heavy cream: 2 cups
Grated parmesan cheese: 1/4 cup
Jar marinara sauce: 1 (24 ounce)
Egg Wash:
Egg: 1
Water: 1 tablespoonNext%20stop%3A%20Pinterest "Pin It")
