Ravioli Italiano
Elevate your dinner table with the authentic flavors of *Ravioli Italiano*, a homemade pasta dish bursting with Italian charm and irresistible cheesy goodness. This recipe combines a tender, from-scratch pasta dough made with a blend of all-purpose and semolina flour, enveloping a creamy filling of ricotta, Parmesan, and mozzarella cheeses. Each delicate pillow is sealed to perfection and served with a luscious tomato-basil sauce infused with garlic and butter for a truly indulgent experience. With its balanced textures and vibrant flavors, this dish is perfect for date nights, special family dinners, or any occasion that calls for the comforting allure of Italian cuisine. Create your own artisan masterpiece in just over an hour, and savor the unmistakable taste of Italy, one bite at a time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 pieces Large eggs
- 2 tablespoons Olive oil
- 1 cup Ricotta cheese
- 0.5 cups Parmesan cheese
- 0.25 cups Mozzarella cheese
- 1 piece Egg yolk
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Tomato sauce
- 2 pieces Garlic cloves
- 0.25 cups Fresh basil
- 2 tablespoons Butter
Instructions
In a large bowl, combine the all-purpose flour and semolina flour. Create a well in the center.
Crack the eggs into the well, and add 1 tablespoon of olive oil. Use a fork to gradually incorporate the flour into the eggs until a dough starts to form.
Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
While the dough rests, make the filling. In a medium bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg yolk, chopped parsley, 1/2 teaspoon of salt, and black pepper. Mix well and set aside.
To prepare the tomato-basil sauce, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Stir in the tomato sauce and fresh basil leaves. Simmer for 10–15 minutes, stirring occasionally. Season with a pinch of salt and set aside.
Once the dough has rested, divide it into two portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin.
Spoon small mounds of the ricotta mixture (about 1 teaspoon per mound) onto one sheet of pasta, spacing them about 2 inches apart.
Brush water lightly around the filling mounds. Place the second sheet of pasta over the top, pressing gently around each mound to seal.
Use a ravioli cutter or knife to cut out individual ravioli. Press the edges firmly to ensure they are sealed.
Bring a large pot of salted water to a boil. Cook the ravioli in batches, 3–4 minutes per batch, or until they float to the surface.
Drain the ravioli and transfer to a serving platter. Top with the warm tomato-basil sauce and serve immediately.
Nutrition Facts
Calories |
2342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 871 mg | 290% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 12.2 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 868 mg | 67% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 777 mg | 17% | |
*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.
