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Homemade Cheese Ravioli with Organic Tomato Sauce & Basil

Homemade Cheese Ravioli with Organic Tomato Sauce & Basil

Son tutte belle le Mamme del mondo” says a famous Italian song.

“All the mother’s in the world are beautiful” and to celebrate the most special person in our lives, we need a very special dish.

A plate of ravioli can be a great gift with a surprise hiding between two layers of pasta, just like unwrapping a present.

This recipe crafted by Luca Manfè presents homemade ravioli have a fancy cheese filling: Buffalo mozzarella, ricotta, Pecorino Toscano and Stracciatella,  a very rich and creamy cheese usually found inside Burrata.

The filing is very flavorful so you want a sauce to accompany the ravioli, not cover the flavor. Sogno Toscano Organic Basil Tomato sauce is just perfect for this dish, topped, of course, with Parmigiano Reggiano.

Difficulty: Medium

Time of Preparation:  2 hours

Time of Cooking:  15 minutes

Doses for: 4/6 people

 

INGREDIENTS

For the pasta dough:

4 cups 00 flour

5 large eggs

1/2 teaspoon salt

1 tablespoon olive oil

 

For the cheese filling:

1 cup Buffalo mozzarella, chopped finely

1/2 cup ricotta cheese

1/2 cup grated Pecorino di Montalcino

1 cup Stracciatella

1 egg yolk

 

For the sauce:

1 jar Organic Tomato Basil sauce

1 cup grated Parmigiano Reggiano

Fresh basil to garnish

Salt

Black Pepper

 

PREPARATION

1. Make the dough. On a clean surface or in a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix together with a fork, gradually incorporating the flour from the edges into the eggs until a rough dough forms.

2. Turn the dough out onto a lightly floured surface and knead for about 15 minutes, or until the dough is smooth and elastic.If the dough feels too dry, add a small amount of water, a teaspoon at a time, until the desired consistency is achieved.

3. Wrap the dough in plastic wrap and let it rest for one hour.

4. Strain the Buffalo mozzarella and chop it finely.

5. In a medium bowl, mix together ricotta cheese, grated Pecorino, Buffalo mozzarella cheese, Stracciatella, egg yolk, salt, pepper.

6. Roll out the dough in a thin layer with a rolling pin or pasta machine.

7. Make two sheets to start. One will be the bottom of the ravioli, the second layer will go on top.The sheets should be thin enough to see light through them.

8. Lay one sheet of dough on a lightly floured surface. Place spoonfuls of the cheese filling evenly spaced along the sheet, about an inch apart.

9. Place the second sheet of dough on top of the first sheet with the filling.

10. Press the dough gently around the filling to seal the edges and remove any air bubbles.

11. Use a ravioli cutter, pastry wheel, or sharp knife to cut out individual ravioli.

12. Press the edges of each ravioli with your fingertips to ensure a tight seal.

13. Add the tomatoes sauce in a large sauté pan.

14. Bring a large pot of salted water to a boil.

15. Cook the ravioli in batches for 2-3 minutes, or until they float to the surface.

16. Remove the ravioli with a slotted spoon and transfer to the sauce.

17. Cook on medium heat to 5 minutes for the sauce to coat the ravioli.

 18. Serve individually or in large platter.

19. Garnish with freshly grated Parmigiano Reggiano and fresh basil leaves.

20. Buon Appetito

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