Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
While the dough is resting prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg and parsley and mix well. Set the filling aside.
Heat 2 tablespoons of olive oil in a frypan over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the cream, raise the heat to high and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
Meanwhile in a separate saucepan warm the pasta sauce over medium-low heat.
Preheat an oven to 190 degrees C. Beat the egg with the tablespoon of water to make the egg wash.
Roll out the pasta dough into thin sheets 2mm thick. To assemble the ravioli brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about 3cm apart.
Cover the filling with the top sheet of pasta pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli and return to a boil. Cook uncovered, stirring occasionally until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
Grease a baking tray. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
To serve the ravioli divide them among four warmed serving bowls. Drizzle the tomato sauce over the ravioli and then top with the cream sauce.
This recipe for ravioli dough is good. The pasta turned out as it should. Unfortunately, do to my novice status with making pasta, the ravioli pieces were way too big. So, tip from me... don't be afraid to cut closee to the filling. This dough doesn't need a lot of seam to hold in the filling. I will definitely try this again, and get it right the next time. Thanks for the recipe and the clear instructions.
26 Jun 2010
(Review from Allrecipes USA and Canada)