Four Cheese Ravioli with Fresh Tomato Sauce

Complete Recipes Listing

Makes 4 servings

Filling for Ravioli:

1/2 cup grated parmesan cheese
1/2 pound fresh ricotta cheese
1/2 cup grated provolone cheese
1 cup chopped mozzarella
salt and pepper

1. In a large mixing bowl, add parmesan, ricotta, mozzarella and provolone cheeses. Mix well until you get a firm texture and season with salt and pepper to taste.

To Make Ravioli
6 fresh pasta sheets (fresh or purchased at local gourmet store)

1. Roll out dough and cut into sheets of manageable length, approximately 16 inches. Do not roll out too many sheets at a time or the dough will begin to dry and be difficult to handle.

2. Make a row of generous teaspoons of filling, 1 inch apart, across the center of 1 pasta sheet.

3. Carefully fold the sheet in half toward you, matching the horizontal edges of the dough.

4. Gently press the filling down with your fingertips. Press the dough down between each teaspoon of filling to enclose it.

5. Using a pasta cutter, trim off the edges of the dough and cut apart the ravioli. Gently crimp the edges of the ravioli with a fork.

6. Lay the ravioli on a lightly floured sheet pan. Let dry at least 5 minutes before cooking.

To Cook Ravioli:
1. Bring a large pot of salted water to a boil.
2. Add ravioli to boiling water. Very fresh pasta takes about 2 to 5 minutes to cook.
3. Carefully drain ravioli and transfer to a warm serving platter.
4. Top with tomato sauce and grated parmesan cheese.

Fresh Tomato Sauce:

1/2 cup extra virgin olive oil
3 garlic cloves, minced
2 pounds ripe tomatoes, peeled, seeded, and chopped
1/4 to 1 teaspoon crushed hot red pepper flakes
1 teaspoon salt
8 fresh basil leaves, finely shredded
Freshly grated Parmigiano Reggiano cheese for serving

Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown. Increase the heat to medium-high, add the tomatoes, red pepper flakes, and salt, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Stir in the basil.

Homemade Pasta Sheets:

3 cups all purpose flour
2 whole eggs
1 teaspoon extra virgin olive oil
1/4 teaspoon salt

1. Place flour in center of table, make a well.

2. Beat eggs thoroughly, add oil and salt.

3. Place in center of well.

4. Fold in flour and knead into a ball. Add 1 tablespoon of cold water if dough seems to dry.

5. Refrigerate for at least 4 hours before rolling out.

6. Using pasta machine, roll out the pasta on the thinnest setting, cutting it into 6 sheets.