Homemade ravioli with four cheese sauce
Every ravioli recipe that you come across will be a little bit different, and that’s because, over time, the basic recipe has evolved to include a variety of sauces, oils, and other ingredients that go far outside of the more traditional spaghetti sauce. Homemade pasta adds an appeal because it is a labor of love, but that doesn’t mean that it has to be difficult to prepare. All you really need are some simple, wholesome ingredients, and you can make a gourmet meal suitable for a king out of ravioli.
The secret ingredient
Ravioli is sometimes thought of as kid-friendly comfort food, but this version is for adults only because it calls for a very special ingredient that packs a potent and age-restricted punch of THC. To make this, you will need virgin olive oil that has been carefully infused with cannabis, so if you don’t have any on hand, then you’ll have to check out our recipe here before you begin.
A from-scratch Homemade ravioli recipe
This ravioli recipe includes four separate levels of cheesy goodness, so it might not be ideal if you’re on a diet, but it makes for an incredible and tasty meal that is easy to make in larger batches to serve a crown, or in smaller portions that are more suitable for a table of two. The velvety cheese sauce for this ravioli is so good that we promise you won’t need to use anything else, but it’s not super liquidy either, so there is plenty of room to add some extra juices or sauce for flavor if you wish.
Preparation time: 45 minutes
Cooking time: 15 minutes
Servings: 4 (20 ravioli)
Ravioli dough ingredients
- 2 cups flour
- 2 eggs
- 1 ½ tablespoons water
- 1 teaspoon cannabis-infused olive oil
- Pinch of salt to taste
Ravioli noodle filling ingredients
- 8 ounces ricotta cheese
- 4 ounces cream cheese
- ½ cup shredded provolone cheese
- ½ cup shredded mozzarella cheese
- 1 egg
- 1 ½ teaspoons parsley
Parmesan sauce ingredients
- 24 ounces marinara sauce
- 2 cups heavy cream
- ¼ cup parmesan cheese
- 3 tablespoons basil pesto sauce
- 2 tablespoons cannabis-infused olive oil
- 2 garlic cloves
Egg wash ingredients
- 1 egg
- 1 tablespoon cold water
- Small bowl
- Saran wrap
- Medium bowl
- Mixing spoon
- Rolling pin
- Pizza cutter
- Large pot
Combine the flour and salt on a clean countertop, then use your fingers to bring it together into a mound that's the shape of a volcano, with a small well in the middle.
Whisk together the 2 eggs, 1 ½ tablespoon of water, and 1 teaspoon of cannabis-infused olive oil, along with a pinch of salt to taste.
Add half of the freshly mixed liquid dough ingredients to the center of the volcano, and then use your hands to gently work it into the flour.
Now, pour the rest of the eggs mixture in with the dough, then knead it together until it’s smooth and stretchy.
Roll the ravioli dough into a ball, wrap it in saran wrap and then stick it into the fridge for 1 hour.
Before the dough is finished resting, start preparing the filling. Using a medium-sized bowl, add all of the various cheeses and parsley. Set the cheesy bowl aside for now, and wait for the dough to finish cooling before moving on to the next step.
Get a skillet heated to a medium temperature and toss in the pesto sauce and garlic to simmer for approximately 1 minute.
Next up is the heavy cream, and at this point, raise the heat of the skillet to high before pouring it in.
Bring the cream mixture to a boil, and once it reaches a steady roll, reduce the heat to low and allow to simmer for 5 minutes.
Once the time is up, it’s safe to add the parmesan and stir it all together until the cheese melts.
Reduce the heat of the skillet enough to keep the sauce warm before moving on to the next step.
Preheat the oven to 375°F.
Combine the egg wash ingredients.
Retrieve the cooled dough, split it into two halves, and then roll them out until they’re as thin as coins.
Use a brush to apply the egg wash to one of the sheets of ravioli dough.
Scoop small portions of the filling onto the dough, keeping spacing in mind.
Place the second sheet of dough over the first and use your fingers to press together the edges to form each piece of ravioli.
Use a pizza cutter to separate the ravioli pieces, then use your fingers to ensure each one has a good seal.
Bring a large pot that is half full of water to a boil over high heat.
Once it reaches a rolling boil, drop in the ravioli noodles and allow them to cook for between 5-8 minutes, or until soft and lighter in color.
Drain the water from the ravioli noodles and then space them out on a cookie sheet.
Bake the ravioli noodles until they become light brown, which should take around 4 minutes.
Use the marinara sauce to lightly drizzle over each of the noodles while they remain on the cookie sheet, and then top each one off with the cheese sauce.
Serve while piping hot for the ultimate blend of flavors.