Three Cheese Ravioli
- Preparation 45 min
- Cooking 10 min
- Servings 4
- Freezing Absolutely
If you have some time on your hands, I highly suggest you make this three cheese ravioli recipe. Serve with your favorite sauce! Use a ravioli mold and you’ll be in paradise.
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Ingredients for the filling
- 1 homemade fresh pasta recipe
- 1 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- Olive oil
- 300 g ricotta cheese
- 1 1/2 cup grated mozzarella cheese
- 1 cup grated pecorino cheese
- 1/4 cup fresh parsley. ultra finely chopped
- Salt and pepper from the mill
Preparation
- In a small skillet over medium-low heat, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring. Let cool for 5 minutes and pour into a large bowl.
- Add the rest of the ingredients, season with salt and pepper and mix. Reserve in the fridge.
- Meanwhile, roll down your pasta dough ultra thin ( size 5 on the Kitchen Aid pasta extension ) and stuff them using your favourite tool. Flour well on both sides and throw on a cooking tray then in the fridge until it’s time to eat!
- Cook the raviolis in salted but lightly boiling water for 3 to 5 minutes then pour in a strainer to drain water. *** TRICK: To make sure they don’t open and empty themselves, cook your raviolis with small bubbles! When water is boiling, simply reduce heat and a wait a minute or so until the water calmed the hell down a bit.*** Serve with your favourite sauce !
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Our sommeliers suggest
Appalooza, 6.5%
Jackalhop
Season fermented using wild yeasts of the Brettanomyces type, this beer will offer you spicy, funky and fruity rustic notes. She will perfectly complete the cheeses of the ravioli to give them an additional kick. Dry and in the lively effervescence, it will cut cheeses in the fat while leaving them room. For more harmony, make up for a blue cheese sauce!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Appalooza, 6.5%
Jackalhop
Season fermented using wild yeasts of the Brettanomyces type, this beer will offer you spicy, funky and fruity rustic notes. She will perfectly complete the cheeses of the ravioli to give them an additional kick. Dry and in the lively effervescence, it will cut cheeses in the fat while leaving them room. For more harmony, make up for a blue cheese sauce!
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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