Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce
Elevate your pasta night with this luxurious recipe for Fresh Ravioli and Grilled Tomatoes with Blue Cheese Sauce. Handcrafted ravioli—stuffed with a creamy ricotta, Parmesan, and spinach filling—are paired with smoky, charred cherry tomatoes for a burst of vibrant flavor. Drizzled with a velvety blue cheese sauce made from cream and crumbled blue cheese, this dish balances richness with freshness, creating a restaurant-quality meal that's perfect for any occasion. Simple yet satisfying, this recipe highlights the art of homemade pasta and features bold ingredients that shine in every bite. Garnished with fresh basil, this meal is as beautiful as it is delicious. Whether you're hosting dinner guests or treating yourself, this recipe delivers gourmet flavor with a personal touch.
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Ingredients
- 2 cups All-purpose flour
- 3 Eggs
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Spinach, chopped and cooked
- 1 tsp Salt
- 10 Cherry tomatoes
- 2 tbsp Olive oil
- 0.5 cup Blue cheese, crumbled
- 0.75 cup Heavy cream
- 0.5 tsp Black pepper
- 5 Fresh basil leaves
Directions
Step 1
On a clean workspace, create a mound with the flour, and make a well in the center. Crack the eggs into the well and beat them gently with a fork. Gradually incorporate the flour from the edges of the well, kneading until the dough forms a cohesive ball.
Step 2
Knead the dough for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 20 minutes.
Step 3
In a bowl, combine the ricotta cheese, grated Parmesan, cooked spinach, and 1/2 tsp of salt to create the ravioli filling. Mix well and set aside.
Step 4
Divide the rested dough into two halves. Roll each half thin using a pasta machine or rolling pin.
Step 5
Place small spoonfuls of filling 1 inch apart on one sheet of dough. Brush water around the filling mounds and cover with the second sheet of dough. Press gently around the mounds to seal, and cut into ravioli using a pastry cutter or knife.
Step 6
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Drain and set aside.
Step 7
Preheat a grill pan over medium-high heat. Toss the cherry tomatoes with 1 tbsp of olive oil and grill for 4-5 minutes until charred and softened. Set aside.
Step 8
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Add the crumbled blue cheese and stir until melted and smooth. Season with 1/2 tsp black pepper.
Step 9
To serve, place the cooked ravioli on a plate, top with grilled tomatoes, and drizzle with the blue cheese sauce. Garnish with fresh basil leaves and serve immediately.
Nutrition Facts
| Serving size | (2900.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3284.9 |
| Total Fat 182.0g | 0% |
| Saturated Fat 91.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1018.5mg | 0% |
| Sodium 5437.2mg | 0% |
| Total Carbohydrate 277.3g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 41.5g | |
| Protein 140.0g | 0% |
| Vitamin D 148.6IU | 0% |
| Calcium 2984.8mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 6301.0mg | 0% |
Source of Calories