This recipe for ravioli contains marinara and a handmade pesto-alfredo sauce. It worked out well when I tried to reproduce the ravioli meal from Maggiano’s Italian restaurant. Do not be put off by the lengthy ingredient list; it is totally worth it.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 20 ravioli |
Ingredients
- 2 cups all-purpose flour
- 1 pinch salt
- 2 eggs
- 1 ½ tablespoons water
- 1 teaspoon olive oil
- 1 (8 ounce) container ricotta cheese
- 1 (4 ounce) package cream cheese, softened
- ½ cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- 1 egg
- 1 ½ teaspoons dried parsley
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 3 tablespoons prepared basil pesto sauce
- 2 cups heavy cream
- ¼ cup grated Parmesan cheese
- 1 (24 ounce) jar marinara sauce
- 1 egg
- 1 tablespoon water
Instructions
- Mound flour and salt together on a work surface and form a well. Beat eggs, water, and olive oil in a bowl. Pour 1/2 of the egg mixture into the well. Begin mixing egg and flour with one hand; use your other hand to keep the flour mound steady. Add remaining egg mixture and knead to form a dough.
- Knead dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
- While the dough is resting, prepare the ravioli filling: Mix ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley until well combined. Set the filling aside.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in crushed garlic and pesto sauce and cook for one minute. Stir in heavy cream; increase the heat to high and bring to a boil. Reduce the heat and simmer for 5 minutes. Whisk in Parmesan cheese until melted. Remove the pan from the heat and keep warm.
- Meanwhile, warm marinara sauce over medium-low heat in a separate saucepan.
- Preheat the oven to 375 degrees F (190 degrees C). Beat egg and 1 tablespoon of water together in a small bowl to make the egg wash.
- Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop cheese filling in 1-teaspoon portions onto the dough, 1-inch apart.
- Cover the filling with the top sheet of pasta; use your fingers to press around each portion of filling, making the seal as airtight as possible. Cut out individual ravioli with a knife or pizza cutter. Use your fingers to seal the edges.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
- Grease a baking sheet. Place the cooked ravioli on the baking sheet and bake in the preheated oven until brown, about 4 minutes.
- To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.
Nutrition Facts
| Calories | 1270 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 407 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 47 g |
| Sodium | 1359 mg |
| Sugars | 16 g |
| Fat | 89 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this my children loved it. I will definitely do it again. I love this recipe.
This is a simple and tasty recipe that leaves you with a wonderful entree ad a feeling of accomplishment.
boil the ravioli longer
I’m sorry, but this entirely too much work , but also just not a good product. The dough needed more water, The cream sauce is bland, the use of two sauces is excessive, and everything here requires a bit too much mess. I also doubt this recipe can make 20 raviolis, I used every piece of dough and got maybe 16, but even there it’s not a pleasant process or end result. I know a lot of people seem to think it’s a skill issue, and it kind of is, but the recipe is written in a complicated way that creates skill issues, where I question if anyone who hasn’t created ravioli before can execute this recipe. Honestly this recipe makes it unlikely for me to try more from allrecipes, it was that bad.
I have never made homade pasta or ravioli before and I was very tastiest! Just make sure you roll out the dough thin enough my ravioli was really thick, so even if you think it’s thin enough roll it out a bit more.
Dough- Turned out perfect, easy to work with. Filling- Very good. Next time I might add some ground nutmeg. Cream sauce- Very good also. My execution was a bit different. When I googled pics of Maggiano’s, it looked like the dish was placed in a salamander to brown up a bit. So I did not put the bare ravioli in the oven. Instead a spread a small amount of the cream sauce of the bottom of an oven proof dish. Then added the raviolli, poured cream sauce over the top, added a ribbon of red sauce, sprinkled some parm on top. Placed on top rack in a 450 degree oven until it was bubbling and just starting to brown. Yum! The proportions were also very good. Everything came together nicely. Thank you for this recipe.
For my first time making homemade ravioli it took very long to make everything. I added cooked shrimp to the filling and it was delicious. It will be along time before I make this again. I say leave it to the professionals.
basic recipe of the cheese filling was fine, though I added some more dried herbs, julienned green onions and a pinch of cayenne to give it some heat. The dough itself was a bit dry as well, I added another egg yolk (gave the egg whites to my cat) and another drizzle of olive oil.
The basic recipe was good but I added a bit of lemon zest and some lemon juice to the cheese filling. I make my dough gluten-free so I have to add xanthum gum for the elasticity. I also use the egg white wash to help seal my dough together. This is the same recipe for the dough that I use when I make crab Rangoon, fettuccine noodles and oriental dumplings.
Loved this recipe! Very tasty and all of my guests enjoyed it! I paired it with homemade garlic butter toast, salad, and Pinot Grigio. Finished off with guest choice of Black Out chocolate cake and/or Strawberry Cheese cake ?? Will definitely cook this again. (SN: I switch some of the cheeses in the ravioli to Bourison and Asiago and cut the ricotta in half. With the marinara sauce I added shredded Habanero Cheddar cheese.)
Made dough recipe as described and weighed ingredients. As others have pointed out, this dough is dry. I assume that’s why this recipe uses the addition of water, but in my case, it wasn’t enough. I did get a serving of about 7 ravioli out of this dough after resting and splitting but decided to toss most of it and start the next day with a more familiar recipe (1 egg per hundred grams flour. No water). The actual pasta did have a decent texture and flavor but was not a pleasure to work with.
I really enjoyed this recipe and it turned out perfectly with a slight tweak to the dough recipe. Typically when I make pasta it’s a 1 egg to 2 cup flower ratio. This was surprisingly a 2:2 ratio which was a crumbly mess I had to add 1 more egg to make it work. I also had a LOT of filling left over as well. I would definitely make it again.
I gave it a 3 because the ingredients for the dough was just not right. There was not enough moisture, between the eggs and teaspoon of water, to form dough. I ended up using another dough recipe. The 3 is because the dough is a large part of this recipe.
Do NOT make this recipe…the dough was still too dry even after doubling the wet ingredients…and even after tripling and getting it usable it was ungodly tough and nearly impossible to work with. And after all that, I had way too much filling. I ended up mixing the extra into some mariana sauce and it saved the meal. I couldn’t be bothered to make the pesto stuff, I was so exhausted from working the dough and it’s unnecessary anyways.
Loved it
My husband said he liked it. I wasn’t happy with the thickness of the raviolis, but this was also my first time making raviolis. They were a bit chewy. I followed recipe exactly and we liked the sauces and filling. The filling was WAY too much. You can make like 1/2 of it and probably still have too much. I think next time, if there is a next time, I’ll look for a different from-scratch ravioli recipe, and buy the proper cooking equipment to thin it out more.
It tastes amazing expect it took 4-5 hours instead of the 2 to make 6 servings. Spreading the dough was the hardest and longest part. And the ingredients don’t add up and the steps are impossible to follow directly. But overall it tastes amazing. So I think it was worth it.
Another family favorite!
This is a delicious recipe even for a beginner to try. I had to use a couple additional teaspoons of water in the dough. It made sixteen large raviolis.
So I also messed up the making of the ravioli and almost threw it out until my wife calmed me down and I read the review about not needing to seal dough. Cooked it looked like tasted amazing.
I love this Recipe! I made the meat spinach ones as well and with the lefts overs I made lasagna with it!