Tag: Fresh Pasta

Ragu Bolognese with Homemade Pappardelle

Ragu Bolognese with Homemade Pappardelle

I love trying new recipes especially classic Italian and French dishes. Here’s my take on Ragu Bolognese with Homemade Pappardelle. This dish simmers on the stove for hours, cooking down to a dense, flavor intense sauce, that’s simply wonderful. Comfort Food, Italian-style. (Post modified with 

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine was one of the first “Italian” dishes that I learned to make. I’ll never forget pouring in the wine and thinking how tantalizing the sauce smelled with its crushed tomatoes, garlic, and herbs. And it tasted even better.  I thought it 

Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

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! 

Serving Baked Ravioli with Ragu Sauce

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 for Baked Five-Cheese Ravioli

For the Pasta

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

For the Cheese Filling

  • whole ricotta cheese
  • cream cheese at room temperature
  • mozzarella cheese
  • provolone cheese
  • Parmesan cheese
  • large egg
  • Italian-style bread crumbs
  • dried basil
  • parsley
  • dried minced onion
  • kosher salt
  • freshly ground black pepper
  • egg wash (1 egg + 2 tablespoons water)

For the Ragu Meat Sauce

  • ground bulk sausage
  • crushed tomatoes
  • Worcestershire sauce
  • red wine vinegar
  • dried basil
  • parsley
  • kosher salt and freshly ground black pepper
  • mozzarella cheese, shredded
  • Parmesan cheese, shredded (or the topping)

 

Instructions on Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Make the Pasta

In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher salt.

Create a well in the center and add the large eggs and extra-virgin 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 whole ricotta cheese, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.

Stir in egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper. Refrigerate until ready to use.

 

Make the Ragu Sauce

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

 

Roll the Pasta

Preheat oven to 350 degrees. In a small bowl, prepare egg wash and have ready at the work table, along with the Italian 00 and Duram flours, 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

Make the Ravioli

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. 

I refer to these small homemade ravioli as my “little treasures.” They taste so delicious and it is a process of love, so they are indeed treasured by my entire family!

Cook and Assemble 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 Dish

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.

Remove Baked Ravioli from Oven and Allow to Rest for 8-10 minutes

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. Browse Main Dishes 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!
5 from 1 vote
Print Rate
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. whole 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
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz. mozzarella cheese shredded
  • 2 tablespoons grated Parmesan for topping

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Make the Pasta

  • In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher 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 whole ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.
  • Stir in large egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper.

Make the Meat Sauce

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

Prepare the Ravioli

  • In a small bowl, prepare egg wash and have ready at the work table, along with all-purpose 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 all-purpose 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.

Cook and Assemble 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 freshly grated 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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Homemade Lasagna with Ricotta Cheese

Homemade Lasagna with Ricotta Cheese

Make this delicious Homemade Lasagna with Ricotta Cheese when you want to serve your family something special. Saucy and Cheesy with Fresh Tender Pasta. Oh my. The extra effort is so worth the time. Believe me, you’re family will love you for it! Years ago, 

Creamy Chicken Fettuccine Alfredo

Creamy Chicken Fettuccine Alfredo

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