Three Cheese Ravioli with Tomato Basil Sauce
Tender homemade pasta pillows stuffed with ricotta, Parmesan and mozzarella, bathed in a bright simmered tomato-basil sauce.
⏱️ Prep: 90 min🍳 Cook: 25 min🍽️ Makes 6
Ingredients
| 2 cups | 480 ml | 00 pasta flour |
| 1/4 tsp. | 1.3 ml | salt (for the pasta) |
| 2 | large eggs | |
| 1 tsp. | 5 ml | olive oil |
| 1-2 Tbs. | 15–30 ml | water |
| 2 | cloves garlic, chopped | |
| 1/4 tsp. | 1.3 ml | dried chili flakes |
| 1 can (14.5 oz.) | crushed tomatoes | |
| 1/2 tsp. | 2.5 ml | sea salt (for the sauce) |
| 1/2 tsp. | 2.5 ml | fresh black pepper (for the sauce) |
| 8-10 | basil leaves, chiffonade cut, divided | |
| 3/4 cup | 180 ml | ricotta cheese |
| 1/2 tsp. | 2.5 ml | lemon zest |
| 1/2 cup | 120 ml | grated Parmesan cheese |
| 3/4 cup | 180 ml | shredded mozzarella cheese |
| 2 Tbs. | 30 ml | chopped fresh parsley |
| 1/2 tsp. | 2.5 ml | sea salt (for the filling) |
| 1/2 tsp. | 2.5 ml | fresh black pepper (for the filling) |
Instructions
- Attach the flat beater to the KitchenAid stand mixer. Add the flour and salt to the bowl and turn to speed 2 to combine. Turn off and make a well in the center. Add the eggs and olive oil to the well, turn to speed 2 and mix for 2 to 3 minutes, adding water 1 tablespoon at a time until the dough holds together. Remove the flat beater and attach the dough hook. Knead on speed 2 for 2 to 3 minutes. Gather into a ball, wrap in plastic wrap and let rest at least 1 hour.
- Heat olive oil in a saucepan over medium-low heat. Add the garlic and sauté 1 to 2 minutes — do not brown. Add the chili flakes for 30 seconds, then the tomatoes, salt and pepper. Reduce heat to low and simmer 20 minutes. Remove from heat and stir in 8 cut basil leaves. Set aside.
- Combine the filling ingredients in a medium bowl. Store in the refrigerator until ready to use.
- Attach the KitchenAid Pasta Roller with the adjustment knob set to 1. Divide the dough into quarters and flatten 1 piece, keeping the rest wrapped. On speed 2, feed the flattened dough through to knead; fold in half and roll again, repeating until smooth and pliable and it covers the width of the rollers. Change the setting to 2 and feed the sheet through to flatten (do not fold), then repeat for settings 3, 4 and 5. Lightly dust with flour and set aside. Repeat with the remaining dough.
- Attach the KitchenAid Ravioli attachment. Fold one dough sheet in half and insert the folded end between the forming rollers. Rotate the handle 1/4 turn to feed and secure the sheet, then separate the loose ends and drape over the smooth metal rollers. Snap the hopper in place. Using the scoop spoon, spread 1 to 2 scoops of filling evenly in the hopper, pressing gently. Slowly turn the handle, making sure the formed ravioli feed freely through the bottom. Place the formed ravioli sheet on a floured surface and let dry 15 minutes before separating. Repeat with the remaining filling and dough.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook about 3 to 4 minutes until al dente. Drain.
- Divide the pasta between 6 plates. Serve with the Tomato Basil Sauce, topped with the reserved basil and additional Parmesan cheese.