Cheese Ravioli with Tomato Cream Sauce
Ravioli Dough recipe, simple and easy to prepare.
Ravioli with cream and delicious mozzarella,ricotta and mascarpone cheese with fresh tomatoes.
Ingredients:
Ravioli Dough recipe, simple and easy to prepare.
Ravioli with cream and delicious mozzarella,ricotta and mascarpone cheese with fresh tomatoes.
Ingredients:
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| Cheese Ravioli with Tomato Cream Sauce |
Ravioli dough:
250 gr white flour
1 / 2 tbs salt
2 eggs
1 egg yolk
2 tbs olive oil
2 tbs cold water
Ravioli filling ingredients : 1 big sweet potato
75gr ricotta
75gr mascarpone
75gr cream cheese
75gr mozzarella cheese
For the sauce:
100gr Butter
1 tomato chopped into small cubes
16 green grapes, halved
1 / 2 cup Chardonnay wine
1 / 2 cup cream
1 / 2 lemon squeezed
Salt
pepper
250 gr white flour
1 / 2 tbs salt
2 eggs
1 egg yolk
2 tbs olive oil
2 tbs cold water
Ravioli filling ingredients : 1 big sweet potato
75gr ricotta
75gr mascarpone
75gr cream cheese
75gr mozzarella cheese
For the sauce:
100gr Butter
1 tomato chopped into small cubes
16 green grapes, halved
1 / 2 cup Chardonnay wine
1 / 2 cup cream
1 / 2 lemon squeezed
Salt
pepper
Preparation:
1. In a mixer, put all the ingredients of the dough at low speed with dough hook kneading for a
few minutes, until dough is smooth.
few minutes, until dough is smooth.
2. Remove the bowl and continue to knead by hand on a floured surface until dough is
supple and pleasant to the touch (should add flour if dough sticks to hands).
supple and pleasant to the touch (should add flour if dough sticks to hands).
3. Cover with plastic wrap and place in refrigerator for an hour.
Ravioli Filling:
Halve the sweet potato, spread with butter and season with salt and pepper.
4. Cover tightly with foil and place in oven at 200 degrees for 45 minutes. Remove from
the oven and wait 3 minutes, peel and place in bowl .
the oven and wait 3 minutes, peel and place in bowl .
5. Mash well with the cheeses and stir until fully blended (can be a food processor),
season and transfer to a pastry bag, keep refrigerated.
season and transfer to a pastry bag, keep refrigerated.
Ravioli Preparation
1. With pasta machine roll out very thinly 2-3 mm thick. Cut into squares the size of 10 cm
by 10 cm.
Lightly fill the center of the square with the filling. Fold opposite corners of an equilateral triangle and press the edges.
by 10 cm.
Lightly fill the center of the square with the filling. Fold opposite corners of an equilateral triangle and press the edges.
2. place the ravioli in floured baking pan, cover and keep refrigerated until use (you can also freeze).
for the dish: Boil a large
pot (5 liters) with 2 tbs salt.
In a large skillet, melt the butter and cook the grapes,
tomatoes on low heat for 3-4 minutes. Add the wine and wait until the wine evaporates and
turns dry.
Add the cream and lemon juice, season, and reduce the heat.
Add the ravioli to the pot and cook for 3-4 minutes to a gentle boil.
Make the ravioli to the sauce skillet with a slotted
spoon / strainer and toss lightly. Divide into 4 serving plates, sprinkle parmesan, and garnish with chives.
for the dish: Boil a large
pot (5 liters) with 2 tbs salt.
In a large skillet, melt the butter and cook the grapes,
tomatoes on low heat for 3-4 minutes. Add the wine and wait until the wine evaporates and
turns dry.
Add the cream and lemon juice, season, and reduce the heat.
Add the ravioli to the pot and cook for 3-4 minutes to a gentle boil.
Make the ravioli to the sauce skillet with a slotted
spoon / strainer and toss lightly. Divide into 4 serving plates, sprinkle parmesan, and garnish with chives.
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