Homemade Cheese Ravioli

Mónica Mateos
Prepare these delicious homemade ravioli, made from fresh dough and filled with a cheese mixture, accompanied by a creamy tomato sauce and served with Parmesan cheese, you will look like a professional with this easy recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 cup cream cheese, cut into cubes for filling
  • 2 tablespoons garlic, finely chopped, for filling
  • 4 tablespoons onion, finely chopped for filling
  • 3 tablespoons parsley, finely chopped for filling
  • 1/2 cups Parmesan cheese, for filling
  • 1/2 cups Gouda cheese, for filling
  • 1/2 kilos flour, for the dough
  • 5 egg yolks, for the dough
  • 1 teaspoon salt, for the dough
  • 1 teaspoon white vinegar, for the dough
  • 1/4 cups olive oil, for the dough
  • water, for the dough and to cook ravioli
  • 2 leaves bay, to cook ravioli
  • 1 tablespoon salt, to cook ravioli
  • 2 tablespoons olive oil
  • 1/4 cups bacon, finely chopped for tomato sauce
  • 2 tablespoons garlic, finely chopped for tomato sauce
  • 1/2 cups onion, finely chopped, for sauce
  • 2 cups tomato, poached and diced, for sauce
  • 1 tablespoon oregano, for sauce
  • 1/4 cups tomato purée, for sauce
  • 1/4 cups red wine, for sauce
  • 1 cup sour cream, for sauce
  • 1/4 cups Gouda cheese, for sauce
  • 1 pinch salt and pepper, for sauce
  • Parmesan cheese, for serving
  • oregano, for garnish
Preparation
1h
25 mins
Low
  • For the ravioli filling: In a bowl, mix the filling ingredients, season with salt and pepper, and set aside.
  • For the dough: On a flat surface, place the flour in a volcano shape, add the yolks, salt, white vinegar, olive oil, and water gradually until a dough forms, knead until you obtain a smooth and soft consistency. Let rest in the refrigerator for about 30 minutes.
  • On a floured surface, roll out the dough very thin and cut into strips, place a little filling leaving 1.5 cm space between the filling and cover with another strip of pasta. Brush with water and seal. Cut the ravioli and seal again with a fork. Let rest for 20 to 30 minutes.
  • Heat water in a pot until it boils, add the bay leaves, salt, and two tablespoons of olive oil. Cook the ravioli for 7 minutes, remove from heat and set aside.
  • For the sauce: Heat a pan over medium heat and fry the bacon until it releases its fat, cook the garlic and onion, add the tomato, oregano, tomato puree, red wine, cream, and cheese, cook for about 20 minutes and season to taste.
  • Serve the ravioli with the sauce and a little Parmesan and fresh oregano. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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