Mónica Mateos

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Mónica Mateos

Homemade Cheese Ravioli

Name: Homemade Cheese Ravioli
Prep time: 85 min
Cook time: 85 min
Yield: 4
Cuisine: Internacional
Ingredients: 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, for filling; 1/2 cups gouda cheese, for filling; 1/2 kilos flour, for pasta; 5 egg yolks, for pasta; 1 teaspoon salt, for pasta; 1 teaspoon white vinegar, for pasta; 1/4 cups olive oil, for pasta; enough Water, for pasta and for cooking ravioli; 2 leaves bay (laurel), 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 tomtato, poached and diced, for salsa; 1 tablespoon oregano, for sauce; 1/4 cups mashed tomatoes, 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; to taste parmesan cheese, to share; to taste oregano, to decorate

25 mins

Low

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Mónica Mateos

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Prepare these delicious homemade ravioli, made with fresh dough and filled with a mixture of cheeses, served with a creamy tomato casserole and served with Parmesan cheese, you will be like a professional with this easy recipe.

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Ingredients

4 portions

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Preparation

For the filling of ravioli: In a bowl mix the ingredients of the filling, season with salt and pepper and reserve.

For the pasta: On an extended surface, place the flour in the form of a volcano, add the yolks, the salt, the white vinegar, the olive oil and the water little by little until forming a dough, knead until obtaining a soft consistency and smooth Let stand in refrigeration for about 30 minutes.

On a floured surface, spread the dough very thin and cut strips, place a little filling leaving a space of 1.5 cm between the filling and covers with another strip of pasta. Varnish with water and close. Cut the ravioli and close again with a fork. Let stand 20 to 30 min.

Heat the water in a pot until it reaches a boiling point, add the bay leaves, salt and two tablespoons of olive oil. Cook the ravioli for 7 minutes, remove from cooking and reserve.

For the sauce: Heat a pan over medium heat and fry the bacon until the grease is loose, cook the garlic and onion, add the tomato, the oregano, the tomato puree, the red wine, the cream and the cheese, cook about 20 minutes and season to your liking.

Serve the ravioli with the sauce and some fresh parmesan and oregano. Enjoy

PRESENTATION

In an extended dish, bathed with the sauce and Parmesan cheese.

TIPS

With a little water and a brush you can close the ravioli, remember to let the dough rest before cutting as the gluten is formed, with the kneading and after spreading, this can cause your ravioli to contract.