Three Cheese Rustic Herb Ravioli with Cream Sauce and Tomatoes

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I tweeted earlier “Food blogger problem – realizing halfway through making something that you haven’t written any of it down.” That may have related to part of this recipe. The parts I’m unsure of are marked accordingly. Oh, and remember how I said before not to ask me about my pasta recipe because I have no idea about any of the proportions? I took note when I made the ravioli! Problem solved. Now let’s hope I can remember to keep writing these things down.

Ingredients

For Ravioli Filling

  • 1 container ricotta cheese
  • ¼ cup smoked gouda, shredded
  • ¼ cup asiago, grated
  • 1 tbsp rustic herb seasoning (from Tastefully Simple)

For Pasta

  • 2½ cups flour + more for dusting
  • 4 eggs
  • 1 tsp olive oil
  • ¼ tsp salt

For Sauce

  • 2 tsp butter
  • 2 tsp flour
  • 4 roma tomatoes, diced
  • 1 clove garlic, minced
  • ¾ to 1 cup heavy cream (This is where I didn’t take note of measurements. Start with
  • ¾ cup and increase from there if it seems too little)
  • ¼ to ½ cup milk (Same as above. Start with ¼ and increase as needed)
  • 2 tbsp grated parmesan
  • 2+ tsp of the pasta water
  • Parsley (optional)

Instructions 

Ravioli Filling. Combine all ingredients. If you have the spice grinder for your Tastefully Simple seasoning container, use it. If not, crush up your seasoning a bit before you add it. Cover with film and set aside.

img_4444

He wanted to monitor the situation.

Pasta dough. Scoop flour onto work surface. Make a well in the center. Add salt. Add one egg and start to incorporate with a fork. Be careful not to kill the walls of your well or it’ll get unnecessarily messy fast! Continue to add eggs one at a time, incorporating more of the flour after each one. Add the olive oil, continue to incorporate everything until it becomes doughy. You will get your hands dirty. You will reach a point where it’s clear you can’t do any more with the fork and you just need to use your hands. Once you have a dough ball, knead, knead, knead for several minutes.

  • Tip: I recommend adding the eggs one at a time because I always end up breaking the walls of the well or sloshing them everywhere when I put them all in at the same time. Also, I always crack my eggs into a small prep bowl before adding them to the flour. There’s nothing worse than trying to fish a piece of egg shell out of the middle of pasta dough (or cake, or whatever you’re making)!
  • Troubleshooting: If your dough is way too dry, add more olive oil or some water. If it’s too wet, add more flour.

Roll out the pasta dough and put it through the pasta machine. Start on the widest setting and work your way thinner. I went to #6 (out of 8) on the KitchenAid. Lay out sheets on a lightly floured surface.

img_4445Assemble Ravioli. Depending on the size of the ravioli you want to make, add 1tsp to 1tbsp filling at even intervals down one piece of dough. Press to flatten the filling a little. My ravioli were big ones, so I used 1tbsp. Lay another piece of dough over the top. Press to seal all around the filling. Cut out the shapes using a pastry wheel or ravioli stamp. Set them aside on a lightly floured surface.

  • Make Ahead & Freeze: You can put the ravioli on a lightly floured sheet pan and put into the freezer. I did this for my entire batch, then stored in an air tight container. I used lightly floured wax paper to separate the layers of ravioli.

Get the pasta water boiling while you start the sauce. Don’t forget to salt your pasta water!

Sauce. Melt butter over medium heat in a sauté pan. Add garlic and cook for a couple of minutes. Add flour to make a roux. Just a basic blond roux is good. Once your roux is done, stir in the cream, milk, and parmesan. Add tomatoes. Bring to a boil, then reduce to a simmer. It should be thickening. Stir often enough so it doesn’t burn on the bottom (I’ve made this mistake before – the broccoli cheddar soup incident).

  • Troubleshooting: Sauce too thick? Add a bit of pasta water.

The ravioli should only take a few minutes to cook. Test an edge since this is the thickest part that takes longest to cook. Use a spider spoon to transfer the ravioli to the pan with the sauce. Let them cook together for a few minutes. Serve and garnish with parsley and some extra parmesan if desired.

One thought on “Three Cheese Rustic Herb Ravioli with Cream Sauce and Tomatoes

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