Homemade Four Cheese Ravioli

Name: Homemade Four Cheese Ravioli
Total time: 120
Yield: 4
Ingredients: 2 cups all-purpose flour; 1 pinch salt; 2 eggs; 1.5 tablespoons water; 1 teaspoon olive oil; 1 (8 ounce) container ricotta cheese; 1 (4 ounce) package cream cheese, softened; 0.5 cup shredded mozzarella cheese; 0.5 cup shredded provolone cheese; 1 egg; 1.5 teaspoons dried parsley; 2 tablespoons olive oil; 2 cloves garlic, crushed; 3 tablespoons prepared basil pesto sauce; 2 cups heavy cream; 0.25 cup grated Parmesan cheese; 1 (24 ounce) jar marinara sauce; 1 egg; 1 tablespoon water

Recipe by Callie1025 from allrecipes.com

Pasta 2 Hr.

Ingredients

4 servings

•

2 cups all-purpose flour
•

1 pinch salt
•

2 eggs
•

1.5 tablespoons water
•

1 teaspoon olive oil
•

1 (8 ounce) container ricotta cheese
•

1 (4 ounce) package cream cheese, softened
•

0.5 cup shredded mozzarella cheese
•

0.5 cup shredded provolone cheese
•

1 egg

•

1.5 teaspoons dried parsley
•

2 tablespoons olive oil
•

2 cloves garlic, crushed
•

3 tablespoons prepared basil pesto sauce
•

2 cups heavy cream
•

0.25 cup grated Parmesan cheese
•

1 (24 ounce) jar marinara sauce
•

1 egg
•

1 tablespoon water

Instructions

Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl 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 cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to 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 baking sheet and bake in the preheated oven until brown, about 4 minutes.
To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.