Homemade Three-Cheese Ravioli

Ingredients
2 1/2 cups 00 flour or all-purpose
3 whole eggs (medium)
2 eggs yolks
1/2 tsp salt
Pinch of granulated sugar
1 tbsp olive oil

For the Filling:
1 1/2 cup ricotta cheese
1/2 asiago cheese
1/4 cup parmesan cheese
1 clove minced garlic
1 tsp fresh lemon zest (optional)
1 tbsp fresh mint
1 tbsp fresh basil
Salt, black pepper

For the Sauce:
4 tbsp olive oil
2-3 medium cloves garlic
1 Ibs cherry tomatoes
Fresh basil leaves
Salt and black pepper

For the Top:
Parmesan cheese
Fresh Herbs

Instructions

Preparing the Filling:
In a medium bowl, combine together the ricotta, parmesan, asiago cheese, garlic, lemon zest, and fresh herbs until well blended. Season with salt and pepper. Cover with plastic wrap and refrigerate for an hour.

Preparing the Ravioli:
Place the flour on a work surface, add salt and sugar and make a well. Add the eggs to the well.

Using a fork, pierce the egg yolks and whisk.

Slowly move more flour from the sides to the well by moving your fork around the well and rolling up the dough as in the video.

Drizzle the oil on the surface of the dough and keep kneading for 5-6 min until it is elastic and no longer sticky. If the dough seems too dry you can add 1-2 tbsp water.

Wrap the dough with plastic wrap and let it rest for 20-30 min at room temp.

Slice the dough into 4-6 equal pieces and run the dough through a pasta roller.

Repeat the same process with the remaining dough.

Lay down one sheet of pasta on the lightly floured work surface and spread out 1/2 cup of the filling evenly onto the pasta sheet, leaving a 1/4 inch border on the long sides. Then lay down the second sheet on top and gently press out the air as in the video. Roll out a ravioli rolling pin with some pressure across the top as shown in vid. Using a ravioli cutter, cut the ravioli following the lines left by the rolling pin (you can also use different kinds of ravioli molds).


Bon Appétit, Buen Provecho, and Afiyet Olsun!

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