For the ravioli dough:
For the ravioli filling:
- 1 (8 ounces) container of ricotta cheese
- 1 softened package of cream cheese (4 ounces)
- ½ cup of shredded mozzarella cheese
- ½ cup of provolone cheese, shredded
- 1 egg
- 1 ½ teaspoon of dried parsley
For the Pesto-Alfredo cream sauce:
- 2 tablespoons of olive oil
- 2 cloves of garlic, crushed
- 3 tablespoons of prepared basil pesto sauce
- 2 cups of heavy cream
- ¼ cup of grated Parmesan cheese
- 1 (24 ounces) jar of marinara sauce
For the egg wash
- 1 tablespoon of water
- 1 egg
- Form a well by combining the flour and salt on a work surface. In a mixing bowl, combine the teaspoon of olive oil, 2 eggs, and water. Half of the egg mixture should be poured into the well. Begin combining the egg and flour with one hand while keeping the flour mound stable with the other. Knead in the remaining egg mixture to make a dough.
- Knead the dough for 8 to 10 minutes, or until smooth; if the dough is too sticky, add additional flour. Wrap the dough in plastic and roll it into a ball. 1 hour in the refrigerator
- While the dough is resting, assemble the ravioli filling.. Mix together the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until thoroughly combined. Remove the filling from the pan and set it aside.
- Heat up 2 tablespoons of olive oil in a pan over medium heat. Cook for one minute after adding the crushed garlic and pesto sauce. Bring the sauce to a boil by adding the heavy cream and increasing the heat to high. Reduce to low heat and continue cooking for 5 minutes. Stir in the Parmesan cheese until it has melted. Remove the pan from the heat and set it aside to keep it warm.
- Meanwhile, prepare the marinara sauce in a separate skillet over medium-low heat.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees C). To make the egg wash, whisk together the egg and a tablespoon of water.
- The pasta dough should be rolled out into thin sheets no thicker than a nickel. Brush a sheet of pasta with the egg wash before assembling the ravioli. Drop teaspoonfuls of the filling mixture onto the dough, about one inch apart. Cover the filling with the top layer of pasta, pushing the air out of each filling part. To seal the filling, press hard around it. Using a knife or a pizza cutter, cut the ravioli into individual portions. The edges should be sealed afterward.
- Fill a big pot halfway with water and bring to a boil over high heat, lightly salted. Return to a boil after adding the ravioli. Cook, uncovered, for 4 to 8 minutes, or until the ravioli float to the top and the filling is heated. Drain thoroughly.
- A baking sheet should be greased. Place the cooked ravioli on a sheet pan and bake until golden brown, about 4 minutes in a preheated oven.
- Divide the ravioli into four warmed serving bowls to serve. Drizzle the marinara sauce over the ravioli, then add the cream sauce on top.
This ravioli recipe takes an entire duration of 2 hours to make, including a prep time of 45 minutes, a cook time of 15 minutes, and an additional 1 hour. If you’d like more ideas on how to make fresh ravioli for yourself and your family, then check out this video recipe.