These noodles are so cute and fun to make, and they make a perfect Valentine’s Day dinner! The recipe is a little complicated, but this ravioli is to die for, making it worth every minute! It’s so fun that all the kids will want to join in and help you cut out the noodles! The hardest part will be sharing these tasty raviolis with the rest of the family.
[recipe title=”Homemade Ravioli” servings=”4″ time=”45 minutes active; 1 hour inactive” difficulty=”Difficult”]
- 1 1/2 cups (180 g) all-purpose flour
- 2 eggs
- 1/4 tsp. (1.5 g) salt
- 1–2 Tbsp. (15–30 ml) water (as needed)
- 1 egg, lightly beaten
- 1 Tbsp. (15 ml) water
- Cheese mixture (recipe below)
- Marinara sauce (recipe below)
- Parmesan cheese for topping
- Combine flour, 2 eggs, and salt in a food processor, and process until well mixed.
- If necessary, slowly add water until the mixture forms a firm dough.
- On a lightly floured surface, knead the dough until smooth. Check the dough by cutting it with a knife. Once there are no air bubbles in the middle, and the outside is smooth, the dough is ready.
- Wrap the dough in plastic wrap, and let stand for 30 minutes.
- Divide dough into 4 portions, and roll out to about 1/16″ (1.5 mm) thickness using a rolling pin or pasta machine.
- Using a heart-shaped cookie cutter, cut hearts into the dough. Or cut the dough into 2″ (5 cm) squares using a knife.
- Combine 1 lightly beaten egg and 1 Tbsp. (15 ml) water in a bowl, and brush the dough pieces lightly with the mixture.
- Place a small spoonful of the cheese mixture (recipe below) in the middle of the dough, leaving enough space around the edges to seal the dough.
- Lay the second piece of dough on top, and use your fingers to press the edges down around the cheese so they stick together.
- Bring a pot of saltwater to boil, and gently drop the ravioli into the boiling water. Cook 1/4 of the ravioli at a time to avoid the noodles sticking together. Cook for 5–10 minutes (depending on the thickness of the noodles), or until tender.
- Using a slotted spoon, remove the ravioli from the water, and place on a serving dish.
- Top with marinara sauce (recipe below) and parmesan cheese.
If your noodles are thick, they will take longer to cook.
If you have leftover cheese filling, it makes a great topper for the finished pasta for an added cheesy kick.
[recipe title=”Basil and Oregano Cheese Filling” servings=”Yield=2 cups (500 ml)” time=”5 minutes” difficulty=”Easy”]
- 1/2 cup (125 g) ricotta cheese
- 1/2 cup (55 g) shredded mozzarella cheese
- 1/2 cup (55 g) shredded gouda cheese
- 1/2 cup (50 g) shredded parmesan cheese
- 1 clove garlic, finely minced
- 1/4 tsp. (125 mg) dried parsley
- 1/4 tsp. (1.5 g) salt
- Ground black pepper, to taste
- 1 toothpick oregano essential oil
- 1 toothpick basil essential oil
- Combine cheeses, parsley, salt, and pepper.
- Dip a toothpick in the oregano and basil oils, and run the toothpicks through the cheese mixture to combine.
- Taste, and add more salt, pepper, and/or essential oil as needed.
The taste may be a little strong, but once the noodles are boiled, the flavor will be much milder.
You can use just about any kind of cheese in this recipe, not just the ones listed. If you have other cheeses, experiment to find out which ones give the best flavor for you!
[recipe title=”Marinara Sauce” servings=”8″ time=”15 minutes” difficulty=”Easy”]
- 1 Tbsp. (15 ml) olive oil
- 1/2 white onion, finely chopped
- 1 garlic clove, minced
- 1 1/2 tsp. (9 g) salt
- 2 cans crushed tomatoes (28 oz. each)
- 1 drop oregano essential oil
- 1 drop rosemary essential oil
- 1 drop thyme essential oil
- Place the olive oil and chopped onion in a saucepan, and sauté over medium heat until the onions are tender.
- Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
- Add the salt and crushed tomatoes to the saucepan. Stir everything in the saucepan together, and continue cooking until warmed through.
- Turn off the heat, and stir in the oregano, rosemary, and thyme essential oils.
- Serve over your choice of noodles.