Cheese Ravioli with Marinara Sauce

Cheese Ravioli with Marinara Sauce is a bright and colorful dish that takes you into the season of Spring. Homemade Vegan Ravioli dough filled is filled with a creamy filling. Then, the ravioli are topped with Rao’s Marinara Sauce making this dish delicious and hard to resist.

Cheese Ravioli with Marinara Sauce Ingredients

• Whole Milk Ricotta Cheese
• Grated Parmesan Cheese
• Trader Joe’s Green Goddess Seasoning
• Salt and Pepper to Taste
• Vegan Ravioli Dough
• Rao’s Marinara Sauce

Making the Vegan Ravioli Dough

1. First, in a Bosch Universal Mixer, combine the flour and salt with a dough hook.
2. Next, pour in the olive oil and cold water. Turn the mixer on to speed 2 and mix until a ball of dough starts to form.
3. Then, once the dough begins to pull away from the mixing bowl, dump the dough out onto a lightly floured surface.
4. Next, knead the dough for about 5 minutes or until it feels smooth. Add additional flour as needed to prevent the dough from sticking to the surface and/or your hands. The final dough should be sticky but easy to handle.
5. Then, using a Bench Scraper, cut the dough ball in half.
6. Finally, wrap each of the balls of dough in plastic wrap and place it in the refrigerator for at least 30 minutes to chill (you can always let it ferment for longer).

Combine the Ingredients in the Mixer

Mix Until the Dough Forms

Lightly Flour and Knead the Dough

Let the Dough Rest

Making the Cheese Ravioli Filling

1. First, in a large liquid mixing cup or a mixing bowl, pour in the Ricotta and Parmesan cheese, Trader Joe’s Green Goddess Seasoning, and salt and pepper to taste.
2. Next, using a spoon or a fork, mix the cheese mixture together.
3. Finally, set it in the refrigerator to firm up while you wait to fill the ravioli.

Rolling Out the Vegan Ravioli Dough

1. First, remove the Vegan Ravioli Dough from the refrigerator.
2. Next, cut each of the balls of dough in half. One half should be slightly larger than the other.
3. Finally, generously flour the countertop and begin rolling out the smaller piece of ravioli dough.
   • The dough should be stretchy, so it takes some work to roll it out completely. Add extra flour as you roll it out to prevent it from sticking to the surface and rolling pin.
   • Keep rolling until the dough is very thin (until you can almost see through it).

Divide the Dough

Roll Out the Ravioli Dough

Filling the Ravioli Dough with the Cheese Mixture

1. First, scoop the prepared filling such as the Cheese filling onto this piece of dough.
   • Each scoop of filling should be about 1 tbsp. in size and spread out giving space around the edges to press the top and bottom of the dough pieces together. Ideally, you want to scoop the filling into rows or in a grid pattern.
2. Next, roll the slightly larger piece of dough on a separate countertop. Again, be generous with the flour to prevent the dough from sticking, and roll it thin.
3. Then, carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into the spaces between the ravioli filling.
4. Finally, gently press the top piece of the ravioli dough around each scoop of filling.

Scoop the Cheese Filling Onto the Rolled Out Ravioli Dough

Lay the Second Piece of Dough On the Top

Cutting the Ravioli

1. First, cut the ravioli by slicing around each piece. You can use this by using a sharp knife or pasta cutter.
2. Next, pick up each piece of ravioli and press the edges together with a fork, so it holds.
3. Finally, place the sealed ravioli aside on a piece of parchment paper (to prevent them from sticking) while you make the rest of the ravioli.

Cut the Ravioli Dough

Cooking and Serving the Ravioli

1. First, in a small Nonstick, All-Clad Pot, heat the Marinara sauce on low.
2. Next, in a large, Nonstick, All-Clad Pot, bring water to a boil over high heat.
3. Then, once the water is boiling, add salt and a tbsp. of Olive Oil.
4. Next, gently add the ravioli and boil each piece for about 1 minute.
5. Then, remove the ravioli with a slotted spoon into and out of the water. You will want to work in batches so that you do not overcrowd the pasta cooking in the pot.
6. Finally, carefully place the cooked ravioli into the prepared sauce, or spoon the prepared sauce over the top. Sprinkle with grated, Parmesan cheese, and serve hot!

Cook the Ravioli

Remove and Drain

Serve Hot

Storing the Ravioli

This recipe makes about 50 small ravioli. With this said, unless you’re feeding this dish to a large family or at a gathering, you will more than likely have leftovers. So, we’d recommend storing the filling and pasta in the following ways –

• For the leftover filling, it can be stored in an airtight container for up to 1 day in the refrigerator. You can use the filling for additional pasta dishes, calzones, empanadas, and more!
• If you have leftover ravioli, you can store it in an airtight container for up to 1 week in the refrigerator.

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Cheese Ravioli with Marinara Sauce

Yield: 15 Large or 50 Small Ravioli

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: 50 minutes

Cheese Ravioli with Marinara Sauce is a bright and colorful dish that takes you into the season of Spring. Homemade Vegan Ravioli dough filled is filled with a creamy filling. Then, the ravioli are topped with Rao's Marinara Sauce making this dish delicious and hard to resist.

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Ingredients

• 1 c. Whole Milk Ricotta Cheese
• 1 c. Grated Parmesan Cheese
• 2 tbsp. Trader Joe's Green Goddess Seasoning
• Salt and Pepper to Taste
• 1 Batch of Vegan Ravioli Dough
• 1 Bottle of Rao's Marinara Sauce

Instructions

Making the Vegan Ravioli Dough

1. First, in a Bosch Universal Mixer, combine the flour and salt with a dough hook.
2. Next, pour in the olive oil and cold water. Turn the mixer on to speed 2 and mix until a ball of dough starts to form.
3. Then, once the dough begins to pull away from the mixing bowl, dump the dough out onto a lightly floured surface.
4. Next, knead the dough for about 5 minutes or until it feels smooth. Add additional flour as needed to prevent the dough from sticking to the surface and/or your hands. The final dough should be sticky but easy to handle.
5. Then, using a Bench Scraper, cut the dough ball in half.
6. Finally, wrap each of the balls of dough in plastic wrap and place it in the refrigerator for at least 30 minutes to chill (you can always let it ferment for longer).

Making the Cheese Filling

1. First, in a large liquid mixing cup or a mixing bowl, pour in the Ricotta and Parmesan cheese, Trader Joe's Green Goddess Seasoning, and salt and pepper to taste.
2. Next, using a spoon or a fork, mix the cheese mixture together.
3. Finally, set it in the refrigerator to firm up while you wait to fill the ravioli.

Rolling Out the Dough

1. First, remove the Vegan Ravioli Dough from the refrigerator.
2. Next, cut each of the balls of dough in half. One half should be slightly larger than the other.
3. Finally, generously flour the countertop and begin rolling out the smaller piece of ravioli dough. The dough should be stretchy, so it takes some work to roll it out completely. Add extra flour as you roll it out to prevent it from sticking to the surface and rolling pin. Keep rolling until the dough is very thin (until you can almost see through it).

Filling the Ravioli

1. First, scoop the prepared filling such as the Cheese filling onto this piece of dough.
2. Each scoop of filling should be about 1 tbsp. in size and spread out giving space around the edges to press the top and bottom of the dough pieces together. Ideally, you want to scoop the filling into rows or in a grid pattern.
3. Next, roll the slightly larger piece of dough on a separate countertop. Again, be generous with the flour to prevent the dough from sticking, and roll it thin.
4. Then, carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into the spaces between the ravioli filling.
5. Finally, gently press the top piece of the ravioli dough around each scoop of filling.

Cutting the Ravioli

1. First, cut the ravioli by slicing around each piece. You can use this by using a sharp knife or pasta cutter.
2. Next, pick up each piece of ravioli and press the edges together with a fork, so it holds.
3. Finally, place the sealed ravioli aside on a piece of parchment paper (to prevent them from sticking) while you make the rest of the ravioli.

Cooking and Serving the Ravioli

1. First, in a small Nonstick, All-Clad Pot, heat the Marinara sauce on low.
2. Next, in a large, Nonstick, All-Clad Pot, bring water to a boil over high heat.
3. Then, once the water is boiling, add salt and a tbsp. of Olive Oil.
4. Next, gently add the ravioli and boil each piece for about 1 minute.
5. Then, remove the ravioli with a slotted spoon into and out of the water. You will want to work in batches so that you do not overcrowd the pasta cooking in the pot.
6. Finally, carefully place the cooked ravioli into the prepared sauce, or spoon the prepared sauce over the top. Sprinkle with grated, Parmesan cheese, and serve hot!

Nutrition Information:

Yield: 5 Serving Size: 3
Amount Per Serving: Calories: 413Total Fat: 26gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 45mgSodium: 868mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 13g