A Perfect Feast

Homemade Cheese Ravioli with Vodka Sauce is one of our very favorite pasta dinners. I start this dish by making homemade cheese ravioli. Then, I top the ravioli with my homemade vodka sauce. We love this dish for several reasons. First of all, I like that the dough and sauce are easy to make. Secondly, I like that this dish can be made ahead of time. I just cook everything when I have time, and then reheat both the ravioli and the sauce in the microwave. And, lastly, we all love how delicious this dish is. My favorite part is the cheese filling. Compared to packaged ravioli, my cheese filling is incredibly delicious.

The Equipment I Used

• A Ravioli Form- I use a metal ravioli form from Williams-Sonoma. But, you could also use a sharp cookie cutter to cut circles and make your ravioli that way.
• A Rolling Pin- You’ll need this to roll out the ravioli dough.
• A Food Scale- For perfect results every time, weigh your flour.

The Ingredients Needed for Homemade Cheese Ravioli with Vodka Sauce

• Flour- Use all purpose flour.
• Oil- For the ravioli dough, you can use vegetable oil. But, I prefer to use rendered chicken fat. I skim it off the top of my homemade chicken stock and store it in the freezer.
• Milk- You’ll need milk for the dough. Use whole milk.
• Ricotta Cheese- I always use fresh ricotta cheese, but you can use regular supermarket ricotta.
• Eggs- For pretty yellow pasta dough, use pasture raised eggs.
• Olive Oil- To give your sauce great flavor, use a good extra virgin olive oil. I use California Olive Ranch oil.
• Tomatoes- I prefer the Pomi chopped tomatoes, but you can use any chopped canned tomatoes.
• Chicken Stock- I always use homemade stock. My recipe is below.

How I Made my Ravioli and Sauce

• First, I made the dough.
• Next, while the dough rested, I made the sauce.
• Then, I finished the ravioli and served it with the sauce.

If you like ravioli you need to try this cheesy and delicious Homemade Cheese Ravioli with Vodka Sauce.

Homemade Cheese Ravioli

Homemade ravioli dough pressed into a ravioli form, filled with a ricotta and Parmesan filling.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Resting Time 1 hour hr

Total Time 2 hours hrs

Course Main Course

Cuisine Italian

Servings 36 ravioli

Calories 250 kcal

Equipment

• a ravioli form
• a rolling pin

Ingredients

  

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For the Ravioli Dough:

• 2 cups all-purpose flour (240g)
• ½ tsp. salt
• 2 tbsp. melted chicken fat or vegetable oil
• 2 large egg yolks
• 1 large egg
• ½ cup whole milk

For the Ravioli Filling:

• 1 cup fresh ricotta cheese
• 1 large egg
• ¾ cup Parmesan cheese, grated

Instructions

 

• Begin by making the Ravioli Dough: In a large bowl, whisk together the flour and salt. In a second smaller bowl, mix together the chicken fat or oil, yolks, egg and milk. Stir these liquids into the flour with a fork. Then, knead it on a floured board for 12 minutes. Wrap the dough in plastic wrap and let it rest for one hour.
• Next, make the Ravioli Filling: Just mix all the ingredients together in a bowl.
• Cut the dough in thirds. Roll out the first third of the dough on a floured board until it's an ⅛ of an inch thick, into somewhat of a rectangular shape. Flour your ravioli form. Drape the dough loosely over the form. Use your finger to press the dough lightly into each cavity. Fill each cavity with about a teaspoon of cheese filling. Fold more dough on top of the filling. Dust the dough with flour and use the rolling pin to seal the edges. Invert the form to release the ravioli. Cut away any dough scraps. Repeat with the other two thirds of the dough. Place the ravioli on a flour dusted sheet pan. Cover loosely with plastic.
• Bring a large pot of water to a gentle boil, and add a teaspoon of kosher salt. Cook six ravioli at a time for about five minutes, or until they float to the top. Drain well and repeat with the rest of the ravioli.

Nutrition

Serving: 4ravioliCalories: 250kcal

Keyword meatless

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30 Minute Vodka Sauce

A creamy tomato vodka sauce made in only 30 minutes.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 6 servings

Calories 375 kcal

Ingredients

  

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• 2 tbsp. extra virgin olive oil
• 1 cup diced onions
• 1 tbsp. minced garlic
• ¼ cup tomato paste
• 28 ounces canned chopped plum tomatoes
• ¼ cup chicken stock
• ¼ tsp. each kosher salt and red pepper flakes
• 2 tsp. sugar
• ½ tsp. dried oregano
• 2 tbsp. vodka
• ½ cup heavy cream

Instructions

 

• In a Dutch oven, heat the oil over low heat. Cook the onion until it's soft. Add the garlic and cook another minute. Add everything but the vodka and cream and simmer for 15 minutes. Then stir in the cream and vodka and bring it to a boil. Remove from the heat.

Nutrition

Calories: 375kcal

Keyword meatless

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Chicken Stock

Homemade chicken stock

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 8 cups

Ingredients

  

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• 4½ lbs. chicken breasts and wings with skin and bones
• 10 cups water
• 2 peeled onions
• 2 peeled carrots
• 3 peeled parsley roots
• 1 tbsp. kosher salt
• 4 stalks celery
• 1 peeled parsnip
• 2 tbsp. garlic cloves
• 1 cup fresh parsley and fresh dill

Instructions

 

• Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
• Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

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