Homemade Ravioli with Cream Cheese Sauce


Yield: 4 servings                                                         Prep and Cooking Time: 2 hr 20 mins



  • 3 cups all-purpose flour
  • 3 eggs
  • 1 tbsp olive oil
  • 1 tsp salt, kosher preferred
  • 1 egg + 1 tsp milk = egg wash

Cream Cheese Sauce:

  • 28 oz can of Crushed tomatoes 
  • 1 pkg (80z) cream cheese
  • 1 medium onion, diced small
  • 3 garlic cloves, minced
  • 6-7 fresh bay leaves
  • 2 tbsp basil
  • 1 tsp dark brown sugar
  • 2 tbsp oregano
  • 2 tbsp parsley
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • Salt and pepper, for taste

Ravioli Meat:

  • 3 lbs lean ground beef
  • 1 medium onion
  • 1 red pepper
  • 1 green pepper
  • 1 carrot
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1-1/2 cup parmesan cheese
  • 1/2 cup mozzarella cheese
  • salt and pepper for taste


  1. Dough: In a clean work surface place the flour and make a well in center and add the eggs, salt and olive oil.  Using a fork, begin to work the eggs into the flour until all is incorporated.  Knead the dough until there is no flour on the surface and the dough springs back.  Wrap the dough in plastic and let rest for 30 minutes to relax the gluten.
  2. Cream Cheese Sauce: In a large pot, add the tomatoes and with a potato masher, begin to mash the tomatoes until all is completely crushed. Then add the onions (diced small) and let cook for about 2 minutes.  Add all of the condiments (except the salt and pepper) and olive oil, add in the cream cheese and stir until completely melted and let cook for about 10-15 minutes.  Add salt and pepper for taste and set aside.
  3. Ravioli Meat: In a large skillet add the lean ground beef. With the back of a large spoon, begin to mash the meat until they separate and no lumps appear.  In a food processor, or blender, add the onion, peppers, and carrot and pulse until puréed. Then add the purée in the meat and fold to incorporate.  Add the condiments (except the salt and pepper) and mix.  Gradually add the parmesan cheese, salt and pepper, mix and let cook for about 10 minutes.  Reserve the mozzarella cheese for the ravioli.
  4. Creating the Ravioli: Unwrap the dough and cut into 4 equal pieces.  Using a pasta machine, run the dough through it from its widest setting, or lower number setting, to a more thinner setting, orhigher number setting (I only use the machine to stretch the dough and the rest is free hand).  Lay the stretched dough and cut in half.  Using a pastry cutter or pizza cutter and ruler, begin to measure the size of the ravioli (your preference).  Then add the ravioli meat (about a tablespoon) and mozzarella cheese, leaving enough space for you to cut the squares. Now lay the other half of the dough on top of the meat dough and begin to cut your square.  Using the pastry brush, egg wash the edges to seal them.  Place them in a shallow bowl with wax paper and put in the freezer for 10 minutes or in the refrigerator for 30 minutes before cooking (see picture below).
  5. Once ready to cook, in a large pot add water and salt and let heat until boiling.  Then begin to add the raviolis and let cook until al dente’.  Remove from water and place on plate or bowl and dress with the cream cheese sauce and garnish with parmesan cheese.
  6. Happy Eating!


NOTE: I used the fluted side of the pastry dough to give the ravioli a prettier look.


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