Bisceglie Ravioli with Cherry Cherry Marinara
Delight your taste buds with the vibrant flavors of Bisceglie Ravioli with Cherry Cherry Marinara, an Italian-inspired masterpiece that brings a bold twist to classic pasta dishes. This recipe combines pillowy, homemade ravioli filled with creamy ricotta, Parmesan, and fresh basil, paired with a one-of-a-kind marinara sauce made from sweet cherry tomatoes and juicy pitted cherries. The subtle sweetness of the cherries perfectly balances the savory and garlicky notes, creating a sauce that’s tangy, rich, and utterly irresistible. Featuring freshly kneaded pasta dough and an easy, rustic sauce cooked to perfection, this dish is equal parts comforting and sophisticated. Ideal for dinner parties or weeknight indulgence, it’s a show-stopping recipe that will transport you straight to the heart of Italy. Serve it warm with a sprinkle of Parmesan and fresh basil for a restaurant-quality finish! Keywords: homemade ravioli, cherry marinara, fresh pasta recipe, Italian-inspired dish, ricotta filling.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 cup Ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh basil leaves
- 2 cups Cherry tomatoes
- 1 cup Pitted cherries
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 teaspoons Water
Instructions
In a large mixing bowl, create a well in the center of the flour and add the eggs. Gently whisk the eggs and gradually incorporate the flour until a dough forms.
Transfer the dough to a floured surface. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the ravioli filling by combining ricotta cheese, grated Parmesan, and chopped fresh basil in a bowl. Mix well and set aside.
Roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut the sheets into evenly sized squares, about 3 inches on each side.
Place 1 teaspoon of filling in the center of half the pasta squares. Lightly brush the edges of the squares with water, then place another square on top and press to seal, ensuring no air pockets remain. Use a fork to crimp the edges, if desired.
Bring a large pot of salted water to a boil for cooking the ravioli.
To make the Cherry Cherry Marinara, heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute.
Add halved cherry tomatoes, pitted cherries, salt, black pepper, and red pepper flakes (if using). Cook for 10–15 minutes, stirring occasionally, until the tomatoes and cherries break down into a thick sauce.
Blend the sauce lightly with an immersion blender or leave it chunky for texture. Adjust seasoning to taste.
Cook the ravioli in the boiling water in batches for 2–3 minutes or until they float to the top. Remove with a slotted spoon and transfer to the sauce.
Gently toss the cooked ravioli in the Cherry Cherry Marinara to coat. Serve hot, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 40.0 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1220 mg | 94% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2009 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
