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cheese ravioli with roasted veggie sauce

★★★★★ 1
a recipe by
Lynn Socko
San Angelo, TX

I love roasted veggies, this is a great accompaniment to this ravioli.

★★★★★ 1
serves 6-8
prep time 1 Hr 15 Min
cook time 5 Min

Ingredients For cheese ravioli with roasted veggie sauce

  • DOUGH
  • 3 c
    flour
  • 3
    large whole eggs
  • 2
    large egg yolks
  • water (about 2-3 tablespoons)
  • 1 tsp
    salt (pepper, opt)
  • STUFFING
  • 15 oz
    ricotta
  • 6 oz
    grated parmesan cheese
  • 4 oz
    asaigo or provolone cheese, grated
  • 4-6 slice
    bacon
  • salt & pepper to taste
  • SAUCE
  • 3
    tomatoes
  • 2
    carrots
  • 1
    rib of celery
  • 1/4 sm
    onion
  • 5 clove
    garlic, skin on
  • 15
    mini sweet peppers, red, yellow, orange
  • 4-6 slice
    bacon
  • 3 c
    chicken stock
  • salt & pepper to taste
  • scant amount of lemon juice
  • 2 or 3 pinches of sugar, opt

How To Make cheese ravioli with roasted veggie sauce

  • 1
    NOTE: If you have never made ravioli before, I would advise you to pick a video online to watch. It will be very helpful.
  • 2
    Cook bacon and crumble.
  • 3
    FILLING: Mix together ricotta, and grated cheeses, salt and pepper, and cooked crumbled bacon.
  • 4
    SAUCE: There are no hard and fast rules about this sauce, as long as you don't add any veggies that might taste bitter, add whatever you have on hand. Cut all veggies in half (except celery and garlic, leave garlic skin on). Place on oiled baking sheet. Bake at 300° for about 1 hr or until veggies are softened.
  • 5
    Heat chicken stock. Place veggies (garlic skin removed) in a food processor with about 1/2-1 c of chicken stock. Puree. If you need more stock add it.
  • 6
    Now pass through a strainer to remove pulp, and add the remainder of chicken stock. Add crumbled cooked bacon. Add about 3-4 drops of lemon juice, salt and pepper. Simmer on very low heat for about 15 min. Taste and adjust salt if needed, also at this point add a small amount of sugar if needed, about 1/2 tsp. Simmer a few minutes more.
  • 7
    DOUGH: Place flour in a large semi flat bowl mix or on counter top, mix in salt and pepper. Make a well in the center, add egg. Mix together with your fingers till well incorporated. Add a little water at a time mixing with hand till dough starts to stick together. Knead for about 5 min. Form into a ball, wrap tightly in saran wrap. Let rest for at least 30 min.
  • 8
    After dough has rested, cut into 4 quarters, roll each quarter out starting with the widest setting on your roller. Fold in half and send through roller again. Now adjust roller to the next smaller setting. Continue this process until you have sent dough through the smallest setting. The pasta should be thin enough that you can see the form of your hand through it. Place heaping teaspoons of filling on dough strip, about 2" apart, leaving plenty of room to fold dough over and seal. Brush dough around stuffing with water. Now fold dough over. Seal all sides making sure all air is out of ravioli pockets. Cut in between each ravioli and seal all edges using finger or fork. Place on parchment paper lined cookie sheet, refrigerate or freeze ravioli till needed.
  • 9
    When ready to cook, bring pot of salted water to a boil, place a few ravioli in at a time, boil for 3-5min. depending on size of ravioli, remove, place on parchment paper lined pan.Pour sauce over boiled ravioli. Garnish with some grated Parmesan cheese.

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