Heart-Shaped Four Cheese Ravioli
Ingredients
- Pasta
- 2 Eggs (one for pasta, one for egg wash)
- 1 cup All-purpose flour
- 1 pinch Salt for each pasta sheet
Ricotta Filling
- 2 cups Ricotta cheese
- 3 Tbs. Parmesan cheese
- 3 Tbs. Romano cheese
- 3 Tbs. Asiago cheese
- 3 Eggs
- 1 Tbs. Chopped parsley
Mix flour, salt, and one egg together and knead for five minutes. Set dough aside and let rest.
Meanwhile, mix all filling ingredients in a bowl until thoroughly combined.
Roll pasta out into sheets of equal size and thickness. Lay out one sheet of pasta, brush with egg wash. Drop teaspoon-sized portions of filling in evenly spaced rows until pasta sheet is full. Cover with another sheet of pasta and coat with egg wash.
Using a heart-shaped cookie cutter, cut individual ravioli out of pasta sheets, keeping the cheese mixture in the center of each heart.
Boil in salted water until ravioli float to the top.
Vodka Sauce
- ¼ cup Olive oil
- 1 Diced white onion
- 2 Tbs. Chopped garlic
- 1 can Italian tomatoes
- 1 can Crushed tomatoes
- ¼ cup Vodka
- 1 cup Heavy cream
In a sauté pan, cook onions and garlic in olive oil on medium heat until just brown. Add vodka and cook for five minutes until alcohol is cooked away.
Add tomatoes and simmer for 15 minutes. Stir in cream to finish.