Total time : 1 hour
Level : Medium
Serve : 6
FOR DOUGH INGREDIENTS :
2 cup all purpose flour
4/3 tsp sea salt
FOR STUFFED INGREDIENTS :
1 tbs cream cheese or ricotta cheese
1 tbs white cheese or feta cheese , grated
1 tbs mozzarella cheese , grated
1 tbs cheddar cheese , grated
Combine them in a lithe bowl and set aside .
FOR SAUCE INGREDIENTS :
1/2 tsp butter
1 tbsp olive oil
1 cloves , smashed
1 tomato , chopped
1/2 cup heavy cream
Heat the olive oil and butter in a little saucepan over a medium heat , add garlic , cook for 1 minute and add the tomato cook for 2 minute and add the heavy cream .
FOR DOUGH DIRECTIONS :
Combine the flour ,salt , egg and water in a large bowl .Mix it and knead your dough until elastic and smoothy about for 10 minutes .Wrap the dough in plastic wrap and let it rest for about 15 minutes .
Place the dough on a floured surface roll it with a rolling pin ,or roll it through the pasta machine 2 -3 times.
The dough should be about 1 mm thick , like a thick paper.
Lay the sheet of pasta on the floured surface and cut with a cup or pasta cutler . Brush it with egg wash .
Filling them with the mixed cheese . With finger gently press for form and seal . Check to make sure the crimped edges are well sealed before cooking . Dust with flour prevent them from sticking .
FOR COOKING DIRECTIONS :
Boil the salted water a large saucepan over a high heat. Add the ravioli and cook until al dente , stirring occasionally about 4 minutes . Ravioli will float to the top when cooked , be careful not to overcrowd the sauce pan.
Lift the ravioli from water with a slotted spoon or strainer . Serve the ravioli with the sauce and grated cheese .
Bon appetite .