Ravioli with Cream Sauce

Indulge in the comforting elegance of homemade *Ravioli with Cream Sauce*, a recipe that brings restaurant-quality dining to your kitchen. Delicate pillows of fresh pasta, hand-filled with a creamy ricotta and Parmesan cheese blend, are paired with a luscious garlic-infused cream sauce enriched by a splash of white wine. The dough, made from scratch, yields a tender texture that encases the herbaceous filling, highlighting fresh basil for a burst of flavor. Perfect for a special occasion or an elevated weeknight meal, this dish is a labor of love that's well worth the effort. Serve with an extra sprinkle of Parmesan and fresh herbs for a decadent, crowd-pleasing presentation. Perfectly suited for fans of homemade Italian cuisine, this recipe combines the charm of tradition and the comfort of creamy pasta.

Nutriscore Rating: 52/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 3 whole large eggs
• 1 tablespoon olive oil
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons butter
• 1 cup heavy cream
• 2 cloves garlic, minced
• 0.25 cup white wine
• 0.5 cup Parmesan cheese, additional for sauce

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough begins to form.

Step 2

Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 3

In another bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, salt, and pepper for the filling. Set aside.

Step 4

Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta maker or rolling pin.

Step 5

Place small dollops of the filling mixture, about 1 teaspoon each, spaced 2 inches apart on two of the dough sheets. Cover with the remaining sheets, pressing around each filling dot to seal well.

Step 6

Use a cookie cutter or ravioli cutter to cut out the ravioli, making sure the edges are well-sealed. Set aside on a floured tray.

Step 7

In a large pot, bring salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the top. Drain well.

Step 8

In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Step 9

Pour in the white wine and let it simmer for 2 minutes, then add the heavy cream and stir. Reduce the heat and let it gently simmer for another 5 minutes.

Step 10

Stir in the additional Parmesan cheese and cook until the sauce has slightly thickened. Season with salt and pepper to taste.

Step 11

Gently add the cooked ravioli to the sauce, tossing to coat each piece. Serve immediately with a sprinkle of extra Parmesan cheese and fresh basil if desired.

Nutrition Facts

Serving size	1185.7 grams (1185.7g)

Amount per serving	% Daily Value*
Calories	3209

Total Fat 200.40g	257%
Saturated Fat 109.50g	548%
Polyunsaturated Fat 2.00g
Cholesterol 1144mg	381%
Sodium 5310mg	231%
Total Carbohydrate 208.80g	76%
Dietary Fiber 8.10g	29%
Total Sugars 2.40g
Protein 125.80g	252%

Vitamin D 125IU	623%
Calcium 2755mg	212%
Iron 18mg	102%
Potassium 969mg	21%

*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: 57.4%

Protein: 16.0%

Carbs: 26.6%