Ravioli Italiano

Elevate your dinner table with the authentic flavors of *Ravioli Italiano*, a homemade pasta dish bursting with Italian charm and irresistible cheesy goodness. This recipe combines a tender, from-scratch pasta dough made with a blend of all-purpose and semolina flour, enveloping a creamy filling of ricotta, Parmesan, and mozzarella cheeses. Each delicate pillow is sealed to perfection and served with a luscious tomato-basil sauce infused with garlic and butter for a truly indulgent experience. With its balanced textures and vibrant flavors, this dish is perfect for date nights, special family dinners, or any occasion that calls for the comforting allure of Italian cuisine. Create your own artisan masterpiece in just over an hour, and savor the unmistakable taste of Italy, one bite at a time!

Nutriscore Rating: 68/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 3 pieces Large eggs
• 2 tablespoons Olive oil
• 1 cup Ricotta cheese
• 0.5 cups Parmesan cheese
• 0.25 cups Mozzarella cheese
• 1 piece Egg yolk
• 2 tablespoons Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 2 cups Tomato sauce
• 2 pieces Garlic cloves
• 0.25 cups Fresh basil
• 2 tablespoons Butter

Directions

Step 1

In a large bowl, combine the all-purpose flour and semolina flour. Create a well in the center.

Step 2

Crack the eggs into the well, and add 1 tablespoon of olive oil. Use a fork to gradually incorporate the flour into the eggs until a dough starts to form.

Step 3

Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4

While the dough rests, make the filling. In a medium bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, egg yolk, chopped parsley, 1/2 teaspoon of salt, and black pepper. Mix well and set aside.

Step 5

To prepare the tomato-basil sauce, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 6

Stir in the tomato sauce and fresh basil leaves. Simmer for 10–15 minutes, stirring occasionally. Season with a pinch of salt and set aside.

Step 7

Once the dough has rested, divide it into two portions. Roll each portion out into a thin sheet using a pasta machine or rolling pin.

Step 8

Spoon small mounds of the ricotta mixture (about 1 teaspoon per mound) onto one sheet of pasta, spacing them about 2 inches apart.

Step 9

Brush water lightly around the filling mounds. Place the second sheet of pasta over the top, pressing gently around each mound to seal.

Step 10

Use a ravioli cutter or knife to cut out individual ravioli. Press the edges firmly to ensure they are sealed.

Step 11

Bring a large pot of salted water to a boil. Cook the ravioli in batches, 3–4 minutes per batch, or until they float to the surface.

Step 12

Drain the ravioli and transfer to a serving platter. Top with the warm tomato-basil sauce and serve immediately.

Nutrition Facts

Serving size	1143 grams (1143.0g)

Amount per serving	% Daily Value*
Calories	2342

Total Fat 101.90g	131%
Saturated Fat 37.00g	185%
Polyunsaturated Fat 3.60g
Cholesterol 871mg	290%
Sodium 3875mg	168%
Total Carbohydrate 266.70g	97%
Dietary Fiber 14.40g	51%
Total Sugars 12.20g
Protein 83.40g	167%

Vitamin D 147IU	736%
Calcium 868mg	67%
Iron 17mg	97%
Potassium 777mg	17%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 14.4%

Carbs: 46.0%