Sunday, 28 December 2014

Four Cheese Ravioli in a Red & White Sauce

It is so nice being on holidays! Today I was inspired to make us a fancy new meal and decided to adapt this recipe I had come across in the Aces - More Recipes From The Best of Bridge cookbook.

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. 

Red Sauce
  • 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.


White Sauce

  • 2 tbsp. butter
  • 5 Crimini mushrooms, chopped
  • 2 green onions, chopped
  • Flour
  • 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 :)

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