Four Cheese Ravioli in a Red & White Sauce
I started by using this recipe from my friend, Matt, for pasta dough. His recipe is more moist than the one I usually use, and has proven to be much easier to work with for ravioli! Here is the filling I mixed together:
Four Cheese Ravioli filling
- 500ml Ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- 1/2 cup grated Mozzarella cheese
- Sprinkle of Basil and Oregano
After my ravioli was filled and cut out, I began to make the sauces.
- 1 tbsp. butter
- 2 cloves garlic, chopped
- 1/2 an onion, chopped
- 425ml can tomato sauce
Melt better in a saucepan. Add garlic and onion to simmer for a few minutes. Add tomato sauce and stir. Simmer, covered, for 10 minutes and set aside. Meanwhile, boil ravioli.
- 2 tbsp. butter
- 5 Crimini mushrooms, chopped
- 2 green onions, chopped
- 2 cups milk
- Freshly ground pepper
- 2/3 cup grated Parmesan cheese (plus extra for serving)
- 1 1/2 cups grated Mozzarella cheese
- Fresh basil to garnish
Melt better in a separate saucepan. Add mushrooms and green onion to sauté until tender. Sprinkle flour over the pan contents and mix. Reduce heat and slowly add milk. Gently bring to a simmer and allow mixture to thicken slightly. Remove from heat, season with pepper and add cheeses. Add sauce to the cooked ravioli.
To assemble the dish, cover a baking dish with the red sauce. Arrange ravioli in the middle of the dish.
Place dish in the oven under the broiler for a few minutes. Remove and garnish with Parmesan cheese and fresh basil! Enjoy :)