Why you should take the time to make your own cheese ravioli. One word, taste! I mean, pockets of creamy cheese wrapped in a delicious layer of pasta. I love using a variety of cheese with herbs or peppers for an added touch of color. This version uses three kinds of cheese with fresh chopped parsley and roasted red pepper for color.
When using herb or veggies always keep in mind the cheese should remain the star. Always use color sparingly and stick to a basic pasta recipe. Try the following: Using a stand-up mixer: break 4 eggs into a glass measuring cup. Add enough water to measure 7/8 cups, if necessary.
Place 3½ cups flour and 1 teaspoon salt in stand mixer bowl. Attach bowl and flat beater to mixer. Mix on low speed of 2 and gradually add the eggs and 1 tablespoon of water. Mix for 30 seconds. Stop the mixer and exchange the flat beater for the dough hook. Turn back to the low speed of 2 and knead for 2 minutes. Let the dough rest for 20 minutes.
While the dough is resting make the cheese stuffing. In a medium bowl mix 1 cup ricotta, 1/4 cup grated parmesan, 1/4 cup grated asiago, 1/4 cup shredded swiss. Mix until well blended. Add 1 tablespoon minced parsley, 1 – 2 tablespoons of finely diced roasted red pepper and season with salt and pepper to taste. Cover and refrigerate until ready to use.
If you have a gas stove, you can quickly roast a red pepper over the open flame. Lightly brush a clean pepper with some olive oil. Using a long fork, impale the red pepper and rotate over an open flame rotating until the skin is slightly charred. Let cool and cut as needed.
Divide dough into 4 pieces and process each piece using the pasta roller attachment. Knead and thin the dough using the roller setting of 1 and 2, running the pasta though once or twice. Gradually work the dough through the roller ending on the roller setting of 4 or 5 for ravioli. Lay 2 of the strips on a clean lightly floured surface.
Brush egg whites over the stripes. Add cheese mixture by dropping a teaspoon of mixture evenly along and down the pasta. Lay the remaining pasta strips on top. Cut the ravioli between each mound of cheese using a pizza cutter.
Gently press the edges together using a fork to seal the paste. Don’t worry about cutting each piece to the exact size. An uneven ravioli adds character.
You can freeze the pasta for later or use immediately. Frozen pasta will last up to 4 months.
To cook the pasta: Add 2 teaspoons of salt and 1 tablespoon of oil to 6 quarts of boiling water. Gradually add pasta and continue to cook at a boil until pasta is al dente. For fresh pasta that is about 2 – 5 minutes, depending on noodle thickness. For dry or frozen pasta cook for 7 minutes. Pasta floats to the top of the water while cooking, stir occasionally to keep it cooking evenly. Drain.
I love how the cheese melts inside the pasta pocket and when you bite into it and it pulls apart in a beautiful warm string. Really the flavor is so good! – Ella💙
- 4 eggs
- 3 ½ cups flour
- 1 tsp salt
- 1 tablespoon water
- 1 cup ricotta cheese
- 1/4 cup Parmesan, grated
- 1/4 cup Asiago, grated
- 1/4 cup Swiss, shredded
- 1 tablespoon parsley, minced
- 1-2 tablespoons roasted red pepper, finely diced
- Salt and pepper, to taste.
Crack the eggs into a glass measuring cup. Add enough water t o measure 7/8 cups, if necessary.
Place the flour and salt into the stand-up mixer bowl. Attach bowl and paddle attachment to mixer. Mix on low gradually adding the eggs and water. Mix for 30 seconds.
Exchange the paddle attached with the dough hook. Mix on low and knead for 2 minutes. Let the dough rest for 20 minutes.
In a medium bowl mix the ricotta, parmesan, asiago, and swiss cheese. Mix to blend. Add the parsley and roasted red pepper. Season with salt and pepper, to taste.
Divide dough into 4 equal pieces and process using the pasta roller attachment. Thin the pasta starting on the 1 setting and work dough though the 5 setting.
Lay 2 of the pasta strips on a clean lightly floured surface. Brush the pasta with slightly beaten egg whites.
Evenly position a teaspoon of cheese filling along the pasta strips. Lay the last 2 strips of pasta over the cheese filling slightly pressing into forms.
Evenly cut the pasta down and between cheese pockets using a pizza cutter.
Using fork twine press the edges of the past to seal. You can freeze the pasta for up to 4 months.