Cheese Ravioli with Fresh Tomato Sauce

From the kitchen of Carly

Homemade ravioli filled with creamy ricotta and Parmesan, bathed in bright fresh tomato sauce. The pasta dough comes together quickly by hand, and the filling is a simple blender job. Tender pillows of cheese that taste like you spent all day cooking.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 large eggs
  • 16 egg yolks
  • 13 cups flour
  • 1A pinch of salt
  • 11 (16-ounce) container ricotta
  • 11 cup grated Parmesan
  • 1Salt and black pepper to taste
  • 12 egg yolks (set the whites aside)
  • 1Fresh tomato sauce

Instructions

  1. Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.

  2. Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.

  3. Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.

  4. Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.