Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

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Here is a wonderful recipe I make with homemade pasta. Baked Five-Cheese Ravioli has become my husband’s favorite meal. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings: ricotta, cream cheese, mozzarella, provolone, and Parmesan. Oh my! So good! 

Yes, making homemade pasta takes time, but the effort is well worth it in the end, and you will feel so accomplished! Believe me, your family will love you for it! 

Ingredients Needed to Make Baked Five-Cheese Ravioli

For the Pasta:

  • Italian 00 flour
  • Duram flour
  • kosher salt
  • large eggs
  • extra virgin olive oil

For the Cheese Filling:

  • ricotta cheese
  • cream cheese at room temperature
  • mozzarella cheese
  • provolone cheese
  • Parmesan cheese
  • large egg
  • Italian-style bread crumbs
  • basil
  • parsley
  • dried minced onion
  • kosher salt
  • freshly ground black pepper
  • egg wash

For the Meat Sauce:

  • ground bulk sausage
  • crushed tomatoes
  • Worcestershire sauce
  • red wine vinegar
  • basil
  • parsley
  • kosher salt and black pepper
  • mozzarella cheese
  • Parmesan cheese for the topping

Baked Five-Cheese Ravioli

Instructions on Making This Recipe

To Make the Pasta:

In a large shallow stainless steel bowl, stir together the flours and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough.

The more often you make pasta, the better you’ll know when you’ve achieved the right consistency.

Transfer the dough to a flat surface and knead the dough until it’s smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30 minutes. See detailed instructions on preparing pasta HERE.

Prepare the Cheese Filling:

While the pasta is resting, prepare the cheese filling. In a medium bowl, combine ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses. Stir in egg, bread crumbs, dried basil and parsley, and onion until well mixed. Season with salt and pepper. Refrigerate until ready to use.

Make the Meat Sauce:

In a large saucepan, cook the sausage until browned. Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, basil and parsley. Simmer for 12-15 minutes.

Preparing the Ravioli:

Preheat oven to 350 degrees. In a small bowl, prepare egg wash and have ready at the work table, along with flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.

Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller.

Making Homemade Pasta

 

Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5…) until you reach the desired thickness. For Ravioli, I like to go up to 5.

A KitchenAid Pasta Roller Makes Creating Fresh Pasta a Breeze

Roll pasta into 4-6 rectangular strips about 12″ x 4″. (I use the scraps to get a total of six strips.) Brush ravioli frame with flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.

Making the Ravioli

Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.

Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.

Ravioli - Little Treasures

Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. At this point, you have the options of allowing the ravioli to dry for up to an hour, at which point you may freeze it in a plastic bag for later use. It’s also ready to cook at this time. 

Cooking and Assembling the Ravioli

To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.

Assembling the Ravioli

Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times. Sprinkle the top with freshly grated Parmesan cheese.

Bake for 20-30 minutes in a preheated oven until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown the top. Garnish with additional basil, if desired. This recipe will serve 6-8 people.

Serve with Rustic Sourdough Baguettes or French Bread. For a wine pairing, serve with Louis Jadot Beaujolais or your favorite Chianti.

See more Italian Recipes Here.

 

Recipe for Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!
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Course: Main Course
Cuisine: Italian
Keyword: Homemade Pasta, Marinara, Mozzarella, Ricotta
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8

Equipment

KitchenAid Mixer
Pasta Roller Set
Ravioli Mold
Pastry Wheel

Ingredients

Pasta:

Cheese Filling:

  • 10 oz. ricotta cheese
  • 4 oz. cream cheese room temperature
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup provolone cheese shredded
  • 1/2 cup Parmesan cheese shredded
  • 1 large egg
  • 2 tablespoons Italian-style bread crumbs
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried minced onion
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • egg wash 1 egg + 1 tablespoon water

Meat Sauce:

  • 1 pound ground bulk sausage
  • 24 oz. crushed tomatoes
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Red Wine Vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • kosher salt and black pepper to taste
  • 8 oz. mozzarella cheese shredded
  • 2 tablespoons grated Parmesan for topping

Instructions

Making the Pasta:

  • In a large shallow stainless steel bowl, stir together the flours and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough. The more often you make pasta, the better you'll know when you've achieved the right consistency.
  • Transfer the dough to a flat surface and knead the dough until it's smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.

Prepare the Cheese Filling:

  • While the pasta is resting, prepare the cheese filling. In a medium bowl, combine ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses. Stir in egg, bread crumbs, dried basil and parsley, and onion until well mixed. Season with salt and pepper.

Make the Meat Sauce:

  • Preheat oven to 350 degrees. In a large saucepan, cook the sausage until browned. Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, basil and parsley. Simmer for 12-15 minutes.

Preparing the Ravioli:

  • In a small bowl, prepare egg wash and have ready at the work table, along with flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.
  • Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller.
    Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness. For Ravioli, I like to go up to 5.
    Roll pasta into 4-6 rectangular strips about 12" x 4". (I use the scraps to get a total of six strips.)
  • Brush ravioli frame with flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.
  • Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.
    Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.
  • Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. May allow to dry up to an hour, after which you may freeze for later use. Or the ravioli is ready to cook at this point.

Cooking and Assembling the Ravioli:

  • To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.
  • Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times.
    Sprinkle top with Parmesan. Bake for 20-30 minutes until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown top. Garnish with additional basil, if desired. Serves 6-8.

Notes

Wine Pairing: Serve with Louis Jadot Beaujolais or your favorite Chianti

Nutrition

Calories: 683kcal | Carbohydrates: 41g | Protein: 37g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1347mg | Potassium: 741mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1113IU | Vitamin C: 10mg | Calcium: 526mg | Iron: 5mg
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