Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce
Elevate your pasta night with this luxurious recipe for Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce. Handcrafted ravioli—stuffed with a creamy ricotta, Parmesan, and spinach filling—are paired with smoky, charred cherry tomatoes for a burst of vibrant flavor. Drizzled with a velvety blue cheese sauce made from cream and crumbled blue cheese, this dish balances richness with freshness, creating a restaurant-quality meal that's perfect for any occasion. Simple yet satisfying, this recipe highlights the art of homemade pasta and features bold ingredients that shine in every bite. Garnished with fresh basil, this meal is as beautiful as it is delicious. Whether you're hosting dinner guests or treating yourself, this recipe delivers gourmet flavor with a personal touch.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 Eggs
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Spinach, chopped and cooked
- 1 tsp Salt
- 10 Cherry tomatoes
- 2 tbsp Olive oil
- 0.5 cup Blue cheese, crumbled
- 0.75 cup Heavy cream
- 0.5 tsp Black pepper
- 5 Fresh basil leaves
Instructions
On a clean workspace, create a mound with the flour, and make a well in the center. Crack the eggs into the well and beat them gently with a fork. Gradually incorporate the flour from the edges of the well, kneading until the dough forms a cohesive ball.
Knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 20 minutes.
In a bowl, combine the ricotta cheese, grated Parmesan, cooked spinach, and 1/2 tsp of salt to create the ravioli filling. Mix well and set aside.
Divide the rested dough into two halves. Roll each half thin using a pasta machine or rolling pin.
Place small spoonfuls of filling 1 inch apart on one sheet of dough. Brush water around the filling mounds and cover with the second sheet of dough. Press gently around the mounds to seal, and cut into ravioli using a pastry cutter or knife.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Drain and set aside.
Preheat a grill pan over medium-high heat. Toss the cherry tomatoes with 1 tbsp of olive oil and grill for 4-5 minutes until charred and softened. Set aside.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the crumbled blue cheese and stir until melted and smooth. Season with 1/2 tsp black pepper.
To serve, place the cooked ravioli on a plate, top with grilled tomatoes, and drizzle with the blue cheese sauce. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.0 g | 233% | |
| Saturated Fat | 91.8 g | 459% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1018 mg | 340% | |
| Sodium | 5437 mg | 236% | |
| Total Carbohydrate | 277.3 g | 101% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 41.5 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 2985 mg | 230% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6301 mg | 134% | |
*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.
