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Homemade Ravioli

tender homemade pasta with different garden fresh fillings topped with garden fresh creamy marinara and crispy garlic
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Pasta
  • 3 1/2 cups Flour
  • 6 large Farm Fresh Eggs
  • 1/2 tsp Salt
  • 1 tbsp Olive oil
Mushroom Filling
  • 8 oz Mushroom of Choice
  • 5 cloves Fresh Garlic diced
  • 1/2 cup Romano Cheese
  • 1/4 tsp Fresh Thyme
  • 1/4 cup Heavy Cream
  • 1/8 tsp Fresh grated nutmeg (less is more in this case, just a hint)
Four Cheese Filling
  • 1/4 cup Romano Cheese
  • 1/4 cup Parmesan Cheese
  • 1/2 cup Mozzarella Cheese
  • 1 cup Ricotta Cheese
  • 1/2 tsp Salt
  • 1 tsp garlic powder
  • 1 tbsp Heavy Cream
Cheesy Spinach Filling
  • 2 cups Fresh spinach chopped
  • 1/3 cup Mozzarella Cheese Grated
  • 8 oz Artichoke Hearts Fresh, Frozen or Canned
  • 4 cloves Fresh Garlic minced
  • 1/4 Cup Parmesan Cheese
  • 1/2 cup Ricotta cheese
  • 1/2 Cup Heavy Cream
  • 4 oz Butter
  • 1 tsp salt (to Taste Sometimes the cheese is salty)
  • 1/2 tsp pepper
Marinara
  • 1 quart bottled Tomatoes
  • 5 cloves garlic diced
  • 1 tbsp dried basil
  • 3 tsp salt
  • 1 large onion
  • 1 pinch baking soda
  • 1 cup heavy cream

Equipment

  • pasta roller
  • cookie cutters

Method
 

Pasta
  1. 1. On a flat clean surface place flour in a pile and make a hole in the center with your hand.
    2. In the flour bowl you've made mix eggs, salt, and oil. Slowly start mixing in the flour from the sides. Mix until everything is incorporated. Form into a ball and knead for several minutes.
    3. Let the ball rest for 30 minutes
    4. Cut the dough into three equal portions and roll out flat with either a rolling pin or a pasta roller. (pasta roller will get the dough evenly thin.
    5. For Each Recipe of filling roll out two large sheets of dough and set them side by side. Place filling in small dollops spaced every 2 inches.
    6. Once you have all the filling placed lay the other sheet of dough on top and press down between all the filling spots. Cut with a pizza roller or cookie cutter.
    7. Boil a pot of water add 1 T salt and boil the raviolis for 10 minutes.
Mushroom Filling
  1. 1. in a sauté pan place butter and the diced garlic. cook for 1 minute.
    2. Add chopped mushrooms and the rest of the ingredients. Cook until mushrooms are tender about 10-20 minutes and the liquids have condensed. You don't want a runny mixture.
Spinach Artichoke filling
  1. 1. In a saute pan place butter and garlic. cook for 1 minute.
    2. Add the all of the ingredients except the cheeses and cook until the spinach is wilted 10-20 minutes until the spinach is wilted and the liquid has cooked off.
    3. Add the cheeses at this pint and cook until melty and smooth. Cool and place in ravioli.
Four Cheese Filling
  1. 1. In a bowl place all the ingredients and mix until smooth. Place in the pasta dough as instructed up above.
Marinara
  1. 1. In a large pot saute the onions and garlic in some olive oil or butter. Once the onions are translucent add the rest of the ingredients except the cream.
    2. Simmer for 1 hour as you are making your pasta.
    3. Add Heavy Cream
    serve on top of ravioli
Crispy Garlic & Brown Butter Topping
  1. 1. in a small saute pan add 4 oz of butter and 5 cloves of minced garlic.
    2. brown for 2-3 minutes until the garlic and butter is lightly browned and crispy but not dark as that will make it bitter tasting. pour over each serving.