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Buffalo Mozzarella Ravioli with Parmesan Garlic Sauce

Pasta | April 18, 2014 | By

Image Ingredients for the Dough

400g flour

3 eggs 1 egg white

Pinch of salt

5ml good olive oil

500ml water

For the Filling :

500g buffalo mozzarella



Method: Blend flour, oil, eggs, salt and water in food processor until mixture begins to form a ball. Add more water, drop by drop, in case dough is too dry (dough should be firm and not sticky). Let the dough knead for 15 seconds more.Transfer dough to a surface covered in flour, cover with a bowl and let it stand for one hour in room temperature in order for the gluten to relax .After the hour’s up, roll the dough very thin, about one millimeter.With a ravioli  cutter,cut our circles  in the dough.Place 30g of buffalo mozzarella, basil ,  salt and black pepper in each circles and  folded in half.Apply water and press with the side of a knife.Cook the ravioli in boiling water for five minutes.


Ingredients for Parmesan -Garlic  Sauce :

3 tablespoons butter

1 tablespoon chopped garlic (or minced)

2 tablespoons flour

1 cup milk

1/2 cup whipping cream

1 -1 1/2 cup shredded parmesan cheese



In the sauce pan melt  butter, add  garlic and saute on med-low heat until garlic  start to be fragrant.Mix in flour until combined.Add milk and whipping cream, bring to a boil, lower heat and stir until thickened.Add parmesan and stir until melted.Serve over pasta, and top with grill asparagus.


For Asparagus

1 pound fresh asparagus spears, trimmed

1 tablespoon olive oil

salt and pepper to taste

Preheat grill for high heat.

Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

Grill over high heat for 2 to 3 minutes, or to desired tenderness.



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Georgia Bitay