Homemade sun-dried tomato ravioli is a labor of love that is completely worth the extra effort. It’s hard to beat fresh pasta, especially with a basil cream sauce for ravioli as well.
Happy Valentine’s Day!! What do you have planned today?
I am going to the Brooks Museum with some friends for a visiting internet cat video film festival! It’s going to be absolutely ridiculous and I cannot wait. After all, I don’t need to do anything mushy today because I already celebrated Valentine’s Day over the past weekend when I visited my boyfriend (Fast-forward 5 years to my husband).
We made the sun-dried tomato ravioli that I am sharing with you today! Complete with a basil cream sauce for ravioli too.
I packed my ravioli press in my luggage, but unfortunately my stand mixer + pasta rolling attachments were unable to come with me. So the BF used his muscles to roll out this dough by hand with a rolling pin. Serious dedication. He even got creative and made a little heart ravioli for me out of the last pieces of dough (which you can make out on the top of the pile of the original photo at the bottom of the post).
Ten years later I have been married to that BF of mine for almost 5 years and we actually recreated this very meal together for Valentine’s Day this year, from the sun-dried tomato ravioli right down to the giant Reese’s stuffed cookie for dessert. We’re so stinking cute. But this time we used the pasta rollers because he doesn’t need to impress me anymore – hahaha.
So stay at home tonight with your favorite person, and make these sun-dried tomato ravioli for/with them (pro-tip: it freezes well for prepping ahead). Serve with some roasted brussels sprouts and a nice glass of wine. Oh and don’t forget dessert! How about an easy Heart-Shaped Reese’s Stuffed Cookie for Two stuffed with a 5 ounce heart-shaped Reese’s?
In mom news, her MRA had to be postponed yesterday due to some minor things and as a result was not able to go home yesterday. But I talked to her and she sounds good although still tired. Best part is her vision has already started to improve!
One year ago: Raspberry Hugs Cheesecake Blossoms
Two years ago: Sweet Swirl Cookies
- 1-3/4 cups plus 2 Tbsp all-purpose flour
- 2 eggs
- 1 Tbsp tomato paste
- 1 Tbsp olive oil
- Pinch salt & pepper
- 8 oz. ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 6 Tbsp chopped sun-dried tomatoes*
- 2 egg yolks (set 2 egg whites aside)
BASIL CREAM SAUCE
- 1/4 cup fresh basil leaves
- 1/3 cup white wine
- 2 cloves garlic
- 1 cup heavy cream
- Salt and pepper
- Pour flour into a mound on your chosen surface. Make a well in the center of the dough. Add eggs, tomato paste, olive oil, salt and pepper to the well. Using a fork, begin to whisk the eggs with the tomato paste. Begin to incorporate the flour into the eggs. As the dough begins to form a shaggy mass, switch to using your hands. Begin to knead the remaining flour into the dough, pressing with the heel of your hands. Once all of the flour is incorporated into the dough, form it into a ball and wrap in plastic. Set dough aside for 1 hour.
- Prepare filling by mixing ingredients together in a small bowl. Set egg whites in another small bowl.
- Divide the past dough in half. Using your desired method, roll out pasta until it is about 1/8-inch thick.
- If using a ravioli form: Lightly coat with flour and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with the egg whites, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
- If free styling the ravioli: Flour your work surface and place one sheet of pasta dough on the counter. Add tablespoons of filling about 1-2 inches apart. Using a pastry brush, paint around the ricotta filling with the egg whites. Lay the second sheet of dough on top of the first. Press the top layer of pasta onto the lower layer, trying to remove any air bubbles from the ravioli. Cut the ravioli apart using a knife, pizza cutter or pasta cutter. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
- Bring a large pot of salted water to a rolling boil. As the water comes to a boil, prepare the cream sauce. Combine basil, white wine and garlic in a blender and blend until smooth. Pour contents of the blender into a saucepan and bring to a boil over medium heat. Add heavy cream and stir with a whisk. The sauce will take about 15 minutes to reduce. Don't be tempted to raise the heat to high, let it reduce slowly. Once the sauce is close to your desired thickness, give it a taste. Season with salt and pepper.
- As the sauce is reducing, add ravioli to the boiling water. Don't walk away, it won't take that long to cook the ravioli through. Once the pasta floats to the top, it is done, this will take about 3-5 minutes. Fish out pasta with a slotted spoon and set to drain in a colander. Allow pasta to drain for 1 minute before serving. Serve ravioli with basil cream sauce.
* Drained of excess oil if packed in oil. If not, they will need to be rehydrated with liquid. Cover sun-dried tomatoes with warm water and soak for two hours at room temperature, drain and chop.
Source: Adapted slightly from Wilde in the Kitchen.
Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Post updated 2/23/2023, photo above is the original.