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- 2 cups fresh ricotta cheese - 1 cup grated Parmesan cheese - 1 large egg - 2 cups all-purpose flour - 1 teaspoon salt - Freshly cracked black pepper - 4 cups mixed heirloom tomatoes, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 1/4 cup fresh basil leaves, chopped To make delicious ravioli, it's key to choose the right ingredients. Start with fresh ricotta cheese for the filling. Its creamy texture gives a lovely mouthfeel. Mix it with grated Parmesan cheese for a sharp, nutty flavor. Add a large egg to bind everything together. For the dough, use all-purpose flour. It creates the perfect pasta texture. A teaspoon of salt enhances the flavor. Freshly cracked black pepper adds a hint of spice. Now, let’s talk about the sauce. Heirloom tomatoes bring sweetness and depth. Dicing them helps release their juices. Minced garlic adds warmth and richness. Olive oil helps blend the flavors. Lastly, fresh basil leaves add a burst of freshness. This combination of fresh ingredients shines through in every bite. If you want to dive deeper into making this dish, check the Full Recipe for more details. To make the ravioli dough, first, mix 2 cups of flour and 1 teaspoon of salt in a large bowl. Then, create a well in the center. Add 1 large egg into the well. Use a fork to mix the flour into the egg from the edges. Knead the dough for about 5 to 7 minutes until it feels smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes. This rest time helps the dough become easier to roll out. For the filling, take a bowl and add 2 cups of fresh ricotta cheese, 1 cup of grated Parmesan cheese, 1 large egg, and a pinch of salt and pepper. Mix everything until the filling is smooth and creamy. This filling is rich and full of flavor, perfect for our ravioli. Once the dough has rested, divide it into four equal pieces. Roll out one piece on a floured surface until it is about 1/16 inch thick. Keep the other pieces covered to stop them from drying out. Place teaspoons of the filling about 2 inches apart on one sheet of pasta. Brush water around the filling to help seal it. Place another sheet of pasta on top and press it down to seal. Cut out the ravioli using a knife or pastry cutter. Repeat this process until all the dough and filling are used. To cook the ravioli, bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 3 to 4 minutes, or until they float. Use a slotted spoon to remove them from the pot. Now, they are ready to be combined with the delicious sauce from the full recipe. - Use cold ingredients for the dough. Cold ingredients help the dough stay firm. - Don’t overfill the ravioli edges. If you fill them too much, they may burst while cooking. - Add herbs to the filling. Fresh herbs like basil or parsley boost the taste. - Use fresh tomatoes for the sauce. Fresh tomatoes give a bright, sweet flavor. - Test a ravioli for doneness before cooking the entire batch. This step helps you avoid overcooking. Just drop one in the water, and check if it floats in 3-4 minutes. If it does, your ravioli are ready! {{image_2}} You can change the filling for your ravioli. Here are two tasty options: - Spinach and ricotta: Mix fresh spinach leaves with ricotta cheese. This filling adds color and nutrition. - Mushroom and parmesan: Sauté mushrooms until soft. Then, mix them with parmesan cheese for a rich flavor. The sauce can also change your dish. Here are two great ideas: - Creamy Alfredo sauce: This sauce adds a rich and smooth taste. It pairs well with the cheese filling. - Pesto sauce instead of tomato: Try using pesto for a fresh, herby flavor. It gives a nice twist to the dish. How you serve your ravioli makes a big difference. Consider these ideas: - Top with grated cheese: A sprinkle of cheese adds extra flavor. Use parmesan or mozzarella for a nice touch. - Serve with a side salad: A fresh salad balances the meal. Greens with a simple vinaigrette work well. Explore these variations to make your ravioli truly your own! For the full recipe, check out the details above. You can keep uncooked ravioli in the fridge. Place them on a floured tray. Cover them with a clean kitchen towel. They stay fresh for up to two days. For best results, use them as soon as possible. For cooked ravioli, use airtight containers. This keeps them from drying out. You can store them in the fridge for about three days. Make sure to add a little olive oil to prevent sticking. If you want to save ravioli for later, freezing is great. Place uncooked ravioli on a baking sheet in a single layer. Freeze them for about one hour. Once frozen, transfer them to a freezer bag. This way, they can last for up to three months. To reheat frozen ravioli, boil them straight from the freezer. Cook for about five minutes, or until they float. You can also sauté them in your favorite sauce for added flavor. For the full recipe, check out the details above. The best way to cook fresh ravioli is by boiling. Start by filling a large pot with water. Add a good amount of salt to the water. Bring the water to a rolling boil. Once boiling, gently drop the ravioli in. Cook them for about 3-4 minutes. - Tip: Stir gently to prevent sticking. - Timing: Ravioli is done when it floats to the top. Yes, you can make ravioli dough ahead of time. After mixing your dough, wrap it tightly in plastic wrap. Store it in the fridge for up to two days. - Resting: It's important to let the dough rest. This helps the gluten relax. - Tip: Bring it back to room temperature before rolling. You can tell when ravioli is done by watching it float. Fresh ravioli will rise to the surface when it is cooked. - Floating technique: Once they float, give them another minute. - Cooking times: Typically, this takes about 3-4 minutes in boiling water. For a complete guide on how to make this delicious dish, check out the Full Recipe. Making homemade ravioli is a rewarding experience. You start with simple ingredients and end up with delicious pasta. From mixing the dough to preparing flavorful fillings, each step adds excitement. The tips on cooking and storing make sure you enjoy your ravioli longer. You can also try fun variations with different fillings and sauces. Enjoy your culinary journey, and share your tasty creations with friends and family! Homemade ravioli can be a hit at any meal.

Delicious Ravioli with Fresh Tomatoes

Indulge in the deliciousness of savory ravioli with a fresh tomato medley! This homemade ravioli, stuffed with creamy ricotta and Parmesan, is perfectly complemented by a vibrant heirloom tomato sauce bursting with flavor. Whether you're a pasta lover or just looking to impress at dinner, this recipe is a must-try. Click to explore these step-by-step instructions and bring this mouthwatering dish to your table!
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Ingredients
  

2 cups fresh ricotta cheese

1 cup grated Parmesan cheese

1 large egg

2 cups all-purpose flour (plus more for dusting)

1 teaspoon salt

Freshly cracked black pepper to taste

1 tablespoon olive oil

4 cups mixed heirloom tomatoes, diced (e.g., cherry, Roma, and beefsteak)

3 cloves garlic, minced

1/4 cup fresh basil leaves, chopped

1 teaspoon balsamic vinegar

Salt and pepper to taste

Extra basil leaves for garnish

Instructions
 

Make the Ravioli Dough: In a large bowl, mix flour and salt. Create a well in the center and add the egg. Gradually mix using a fork, incorporating the flour from the edges. Knead the dough for about 5-7 minutes until it is smooth and elastic. Wrap in plastic wrap and allow it to rest for 30 minutes.

    Prepare the Filling: In a bowl, combine ricotta cheese, grated Parmesan, egg, salt, and black pepper. Mix until you have a smooth filling. Set aside.

      Roll Out the Dough: Once rested, divide the dough into four equal pieces. Roll out one piece at a time on a floured surface until it's about 1/16 inch thick. Keep the remaining pieces covered to prevent drying.

        Form the Ravioli: Place teaspoons of the filling about 2 inches apart on one sheet of pasta. Brush around the filling with water to help seal. Carefully lay another sheet of pasta on top and press down to seal around the filling. Cut out the ravioli using a knife or a pastry cutter. Repeat with the remaining dough and filling.

          Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 3-4 minutes, or until they float. Use a slotted spoon to remove them and set aside.

            Prepare the Tomato Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add diced tomatoes, balsamic vinegar, salt, and pepper. Cook for about 5-7 minutes until tomatoes are soft and juices are released. Stir in chopped basil.

              Combine and Serve: Add the cooked ravioli to the skillet and gently toss to coat them with the tomato sauce. Allow to cook together for an additional minute.

                Garnish and Plate: Serve immediately in bowls, topped with additional fresh basil leaves, and a drizzle of olive oil if desired.

                  Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 4