Recipe by Callie1025
"Great homemade Italian ravioli recipe that I have recreated to taste like the ravioli at Maggiano's restaurant. Don't be intimidated by the large list of ingredients, it is well worth it!"
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1 1/2 tablespoons
1 (8 ounce) container
1 (4 ounce) package
cream cheese, softened
shredded mozzarella cheese
provolone cheese, shredded
1 1/2 teaspoons
Pesto-Alfredo Cream Sauce:
prepared basil pesto sauce
grated Parmesan cheese
1 (24 ounce) jar
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.
Reviewing just the filling. I used a different dough recipe that turned out perfectly. The filling was disappointing. Good but very bland. I didn't have provolone so I used Parmesan. Luckily I served the raviolis with red pepper and spinach Alfredo sauce and that gave them the oomph they needed. I won't use this filling again.
Oh, I used a 12X 4 inch ravioli press and there's enough filling for 48 raviolis.
Such a tasty recipe! Made it SO much easier by using wonton wrappers to make my ravioli!!
I messed up the pasta badly, (my first time), but with ugly ravioli it still tasted amazing and motivated me to try again. On the next try I cut out circles, pressed two together at the edges around the bottoms, filled them, then sealed around the top. Nephews went nuts for this and it's really fun to make.
Very easyo to make and assemble. wonderful texture and freezes well.
didn't make the pesto, used my homemade red sauce. the dough was fabulous (i did have to add a little more water than recipe calls for) taste and consistency were both great. i followed filling recipe as written, but added cottage cheese, equal parts to ricotta. i did add ground beef to some, spinach to some. plates were cleaned, excellent recipe. made extra filling, going to make up more and try to freeze....will see how that goes. was concerned from other reviews about wraps opening, but tried to seal tight, not a one opened.
I LOVED this and so did my family. I used whole wheat flour and it still turned out great. Next time I will try and cut closer to the inside; I ended up with a lot of extra edge pasta that wasn't really needed
This recipe is very good, but I too had to change up the dough a bit. What I did was instead of 2 eggs and water, I used 1 large egg, 1/2 cup Sour Cream, and 1/4 cup soften butter. Much easier for me to work with. Plus I just dropped them in boiling water until the pasta was done.
Also, you can freeze them too. Put them on a sheet in a single layer and put them in the freezer, when the outsides are frozen... into a ziplock they go! Then when you want to use them, take out what you need and drop them in boiling water until they float. You can freeze the sauce in a ziplock too! Busy day? Homemade dinner is done!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Four Cheese Ravioli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1270
** Calories from Fat: 802
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