Baked Ravioli
Serves 24
35 mins prep
40 mins cook
75 mins total
This delicious baked ravioli recipe is cheesy, versatile, and oh-so-good. Dip it in your favorite sauces or dips, and serve as an appy or a yummy snack.
Follow the Ravioli Dough recipe here.
To make the filling, in a large bowl, add ricotta, cream cheese, mozzarella, spices, herbs, and white truffle oil.
Mix ingredients together until combined.
After the pasta dough is refrigerated, cut the dough in quarters, and place one portion onto a lightly floured surface.
Use a rolling pin or pasta maker to roll the dough out very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire 12-piece ravioli press. Dust the top of the rolled-out dough with more flour and your ravioli maker/press. Flip the dough over and place it onto the ravioli maker. Gently press the plastic ravioli piece into the top of the dough, making small pouches. Scoop 2 tsp worth of filling into each ravioli pouch. Using water, lightly brush all of the edges of the ravioli maker, around the filling. Again, with a rolling pin or pasta maker, roll out another piece of dough very thin, approximately 1/8-inch-thick- making it large enough to cover the area of the entire ravioli press.
Transfer the pasta sheet to cover the ravioli maker, removing air pockets.
Seal all edges by running a rolling pin over the top. Roll across the dough in all directions until the frame is visible through the pasta.
On a lightly floured surface, flip the ravioli maker upside down and gently tap the edges on the surface to release the ravioli. Transfer all of the ravioli to a baking sheet covered in parchment paper. Allow drying for 30 minutes, prior to cooking. Repeat steps until all of the filling is used.
To cook, boil a large pot with salted water.
Add the ravioli and cook until floating + tender. This will be approximately 3 – 4 minutes. Cook until ravioli floats in the pot. Transfer boiled ravioli to a large sheet pan with parchment paper. Set aside.
Preheat the oven to 400F and prepare a new baking sheet with parchment paper.
In a medium-sized bowl combine bread crumbs and spices.
In a small bowl, add the eggs and whisk them together.
Take a few pieces of ravioli and coat in the whisked eggs.
Transfer ravioli to the bread crumb bowl, pressing ravioli to completely cover all areas. Repeat these steps, and evenly place the ravioli onto the baking sheet.
Drizzle extra white truffle oil on top of the ravioli prior to baking.
Bake for 25 - 30 minutes, until golden.
While it bakes, make your aioli by combining the mayonnaise and spices in a small bowl. Set in the refrigerator until serving.
Serve baked ravioli immediately with the garlic aioli. Enjoy!
