So Valentine’s Day is only a few days away. Do you have plans? My in-laws are actually visiting us right now, so I am sure we will have a nice dinner at home with all of us. For years (even before we had a child), my husband and I gave up going out on Valentine’s Day. All the restaurants are too crowded, it just isn’t worth it. So we either make a dinner of fun appetizers, or something a little more special. This recipe is one that will surely impress your date this year.
I think we all know that homemade trumps store bought most of the time. There is no comparison between fresh pasta and the dried stuff. Don’t get me wrong, I have a pantry stocked with the dry stuff that I use often. But for a special night or on a weekend, making it fresh is so much better. It really isn’t that hard either. Usually we just make linguini, but this time I decided to go all out and try ravioli.
There is no going back now. There is a package of ravioli that we always buy from Costco. I made that the other night, and all 3 of us couldn’t believe the difference. I am thinking of making up big batches of this stuff, and freezing it for quick weeknight meals. I made a chicken and artichoke filling, but you could do whatever you wanted. Just cheese, sausage, spinach…the options are endless. I topped ours with a roasted garlic cream sauce. It was perfect with the light filling. I have made these twice already we loved them so much!
Homemade Ravioli with a Chicken & Artichoke filling. Topped with a roasted garlic cream sauce.
60 minPrep Time
10 minCook Time
1 hr, 10 Total Time
- 10 ounces flour
- 3 large eggs
- 14 oz artichoke hearts, drained and chopped
- 6 oz chicken breast, cooked and chopped
- 1 egg, beated
- 2 cloves garlic, grated
- 1 1/2 cup ricotta cheese
- 2/3 cup Mozarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 cloves roasted garlic, minced
- 2 tsp butter
- 1 cup heavy cream
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the pasta; In a food processor pulse the flour a few times. Add the eggs, and pluse for about 30 seconds, until it starts to form a ball. Add water (1 tsp at a time) if needed to get the dough to come together. Knead on a clean dry counter top for 1-2 minutes, until the dough is very smooth. Cover with plastic wrap and allow it to rest for at least 15 minutes, up to 2 hours.
- If using a pasta roller, roll through the roller at the largest setting. Then fold the ends in to meet at the end. Place through the roller 2 more times. Then start to move the settings smaller, and roll until you can see the outline of your hand through the dough.
- For the filling; Mix all of the ingredients for the filling together. Place about 1 Tbls of filling 2 inches apart on a sheet of dough. Fold the dough over to cover the filling.
- Press the air out, and seal shut, use a fork if necessary. Place on a baking sheet until ready to cook. Pasta will cook in 4-6 minutes in a large pot of boiling water.
- To make the sauce; Melt the butter in a small pot. Saute garlic for 1 minute.
- Add heavy cream, and bring to a simmer. Whisk in Parmesan cheese. Let simmer over low heat for 3 minutes.
- Garnish pasta with crushed red pepper and more Parmesan cheese
Pasta recipe from Cook's Illustrated