Ingredients
500 g all-purpose flour
2 eggs
5 ml olive oil
1 pinch salt
225 g ricotta cheese
60 g shredded mozzarella cheese
60 g shredded provolone cheese
15 g grated Parmesan
1 egg
7.5 ml dried parsley
1.25 ml kosher salt
0.6 ml black pepper
cold water, for sealing
30 ml olive oil
2 cloves garlic, crushed
45 ml prepared basil pesto sauce
480 ml heavy cream
60 g grated Parmesan cheese
680 g jar marinara sauce
Directions
Step 1
Gather all ingredients.
Step 2
To make the ravioli dough, mound the flour on a work surface and create a well in the center. Add the eggs, olive oil, and salt to the well and beat together with a fork.
Step 3
Gradually mix the egg mixture into the flour, working from the center out and using your other hand to keep the flour steady until a thick paste forms. Then, press in the remaining flour until a shaggy dough forms.
Step 4
Knead the dough until smooth and elastic, for about 8 to 10 minutes. The dough should have the consistency of modeling clay and bounce back when poked. Wrap the dough in plastic wrap and let it stand at room temperature for at least 30 minutes or up to 2 hours.
Step 5
While the dough is resting, prepare the ravioli filling by stirring together the ricotta cheese, mozzarella cheese, provolone cheese, Parmesan, egg, parsley, salt, and pepper. Set the filling aside.
Step 6
Divide the dough into 4 portions and wrap each portion in plastic wrap. Work with one portion at a time, flattening the dough to about 8 mm thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds, then roll it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until the dough is thin enough for you to see the outline of your hand through it. If you don't have a pasta machine, roll the dough with a rolling pin on a lightly floured work surface until it is about 1 mm thick.
Step 7
Cut the dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 2.5 cm apart. Lightly brush the dough with water around the filling.
Step 8
Place the second half of the dough sheet over the top and press around each portion of filling with your fingers to remove any air and make the seal as airtight as possible.
Step 9
Use a sharp knife or pizza wheel to cut between the mounds to form squares (about 5 to 6 cm each). Transfer the ravioli to a baking sheet lightly dusted with flour. Repeat the rolling and shaping process with the remaining 3 portions of dough.
Step 10
To make the sauce, heat the olive oil in a large skillet over medium heat. Stir in the garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in the heavy cream and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, for 3 to 5 minutes. Whisk in the Parmesan cheese until melted. Remove from the heat and keep warm.
Step 11
Meanwhile, warm the marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, for about 5 minutes.
Step 12
Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add the ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, for 4 to 6 minutes. Drain well.
Step 13
To serve, divide the ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by the cream sauce.