I bought the pasta attachment to my Kitchen Aid and have tried each of the attachments. However, I have not used the attachment that stretches the pasta solely for making ravioli. So tonight, I did just that. I love making my own pasta. It really is not that hard and if you have an hour of time, you can make your own pasta. It is so worth making fresh pasta when you have the time. As they say, it has such a good bite. It is soft, yet firm.
This Ravioli with a Basil Cream Sauce shows me how much I have grown as a cook/chef. 100% of this recipe is created from scratch. For the basil cream sauce, I walked into my backyard to grab the basil. It is so fun to have the fresh herbs at my fingertips. While I often use coconut milk in lieu of cream, I went all the way this time. My basil cream sauce is thick, creamy and had really good texture.
This ravioli recipe is vegetarian. My filling is a ricotta and cheese base. The basil is in this recipe two times. I already said the basil is in the cream sauce and I also put it in the cheese filling. I love to use an ingredient in a number of different ways in a recipe. In so doing, you can use small amounts and it comes out as you work your way through eating the dish. This dish is simple yet so flavorful, so rich.
The dough rolled into a ball.
The pasta drying on the drying rack.
The ricotta and cheese combined and then finished.
The 1st layer of pasta laid out with the cheese topped.
The topped layer of pasta added.
Boiling the raviolis.
Basil added to the cream sauce.
The ravioli finished off in the cream sauce.
The final dish plated.
Ravioli with a Basil Cream Sauce
- 3 cups All-purpose flour
- 1 tsp Salt
- 4 whole Eggs
- 2 tbsp Olive Oil
- 1 whole Egg yolk for egg wash
- 1 Cup Ricotta cheese
- 1 whole Egg beaten
- 1 Cup Mozzarella
Basil Cream Sauce
- 1 Cup Fresh basil
- 4 whole Garlic cloves minced
- 1 Cup Mozzarella
- 1/2 Cup Grated Parmesan
- 2 Cups Heavy Cream
- 1 tsp Salt & Pepper to Taste
In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Mix all the ingredients until well combined and set aside.
Basil Cream Sauce:
Put the cream in a saucepan over medium heat until simmering.
Add in the mozzarella and cook until fully incorporated in the cream.
Add in the Parmesan and the basil.
Cook for 2 minutes until it begins to thicken.
Salt and pepper to taste.
Serve and enjoy!