Cream Cheese Ravioli Recipe

Make the basic pasta dough: Combine flour and salt on a clean work surface; form into a mound. Make a well in the center and add egg yolks, egg, oil, and water. Slowly incorporate the dry ingredients into the wet ingredients; mix well. Knead for 2 minutes. Let rest for 10 to 15 minutes.

Meanwhile, make the cream cheese filling: mix all ingredients in a bowl. Refrigerate until ready to use.

Divide pasta dough into 3 portions; cover 2 portions with plastic wrap and set aside. Roll remaining portion with a rolling pin until very thin, about 2mm thick. Let dough rest for 5 minutes if it shrinks while you roll it out. Repeat with remaining portions.

Drop cream cheese filling by the teaspoonful onto 1 side of 1 pasta sheet, leaving a 3-inch space on each side of the filling. Brush sheet with water around each teaspoon of filling. Fold pasta sheet over filling and press sheet together, enclosing each teaspoon of filling. Cut sheet to make ravioli pieces using a cookie or ravioli cutter. Repeat with remaining pasta sheets and filling. At this point, you can cook the ravioli immediately or store in an airtight container in the freezer for 1 to 2 weeks.

Bring a medium saucepan of water to a boil. Drop ravioli by the piece into the boiling water and cook for 5 minutes or until ravioli floats to the surface. Cook 5 pieces per batch. Remove ravioli from the saucepan using a slotted spoon and transfer to a plate.

Meanwhile, make the tomato sauce: heat olive oil in a medium saucepan. Sauté onions until translucent. Add garlic and sauté until fragrant. add tomatoes and bring to a boil. Add dried herbs and wine, if using. Simmer, uncovered, for 30 minutes. Season to taste with salt and pepper. Drizzle olive oil just before serving.

When ready to serve, heat ravioli in tomato sauce in a saucepan over medium heat for 5 to 10 minutes or until heated through. Transfer to a serving platter. Drizzle with olive oil and sprinkle with parmesan cheese. Garnish with chopped parsley or basil.