Cheese Ravioli with Marinara Sauce with Garlic Bread

Instructions

1. 1

   Make the Pasta Dough

   • On a clean work surface, mound the 2 cups of flour and 0.5 tsp salt. Create a large well in the center.
   • Crack 2 whole eggs and 2 egg yolks into the well, along with 1 tbsp of olive oil.
   • Using a fork, begin to whisk the eggs, gradually incorporating flour from the inner walls of the well until a thick paste forms.
   • Once the paste is too thick to mix with a fork, use your hands or a bench scraper to fold the remaining flour in until a shaggy dough forms.
   • Knead the dough for 8-10 minutes, pushing it away from you with the heel of your hand and then folding it over. Continue until the dough is smooth, firm, and elastic.
   • Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
2. 2

   Prepare the Cheese Filling

   • While the dough rests, prepare the filling. In a medium bowl, combine the ricotta cheese, 0.5 cup of parmesan cheese, shredded mozzarella, 1 egg yolk, chopped parsley, 0.5 tsp salt, 0.25 tsp black pepper, and nutmeg.
   • Mix with a spatula until thoroughly combined. Taste and adjust seasoning if needed.
   • Cover the bowl and refrigerate the filling until you are ready to assemble the ravioli.
3. 3

   Simmer the Marinara Sauce

   • Heat 2 tbsp of olive oil in a large saucepan or Dutch oven over medium heat.
   • Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
   • Add the minced garlic and red pepper flakes (if using). Cook for 1 minute more until fragrant, being careful not to burn the garlic.
   • Pour in the crushed tomatoes, dried oregano, sugar, 0.5 tsp salt, and 0.5 tsp black pepper. Stir well.
   • Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 25-30 minutes for the flavors to meld. Stir occasionally.
   • Once ready, turn off the heat and stir in the chopped fresh basil.
4. 4

   Roll and Assemble the Ravioli

   • Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you're not working with covered to prevent them from drying out.
   • Lightly flour a piece of dough and flatten it with your palm. Roll it through a pasta machine on the widest setting. Fold the dough into thirds, like a letter, and pass it through the widest setting again. Repeat this 2-3 times.
   • Continue passing the dough through the machine, decreasing the setting one notch at a time, until you have a long, thin sheet (about 1/16-inch thick, or setting 6 or 7 on most machines).
   • Lay one pasta sheet on a lightly floured surface. Place teaspoons of the cheese filling about 1.5-2 inches apart in a grid pattern.
   • Lightly brush the pasta around the filling with a little water. Carefully place a second sheet of pasta over the top.
   • Gently press down around each mound of filling, pushing out any air pockets to create a seal.
   • Use a fluted pasta cutter or a sharp knife to cut the ravioli into individual squares. You can crimp the edges with a fork for an extra secure seal.
5. 5

   Cook and Serve

   • Bring a large pot of water to a rolling boil and add 1.5 tbsp of salt.
   • Carefully add the ravioli to the boiling water in batches, ensuring not to overcrowd the pot.
   • Cook for 3-5 minutes. The ravioli are done when they float to the surface and the pasta is tender.
   • Use a slotted spoon or spider strainer to gently remove the cooked ravioli and transfer them to a warm bowl.
   • Ladle the warm marinara sauce over the ravioli and toss gently to coat.
   • Serve immediately, garnished with the remaining 0.25 cup of parmesan cheese and fresh basil leaves.