Basil Three-Cheese Ravioli with No-Cook Fresh Tomato Sauce | Recipe Cart
Press and seal fresh basil leaves in homemade pasta dough to make three-cheese ravioli that are as beautiful as they are delicious, paired in this recipe with a
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Ingredients
- 8 ounces whole-milk ricotta (about 1 cup), drained
- 3 ounces mozzarella cheese, shredded (about 3/4 cup)
- 1 1/2 ounces Parmigiano-Reggiano cheese, grated (about 1 cup), divided
- 3/4 cup chopped fresh basil, divided
- 6 tablespoons plus 1/2 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 Homemade Dough Sheets
- 1 1/2 cups loosely packed fresh basil leaves, divided
- 4 quarts water, plus more for brushing
- All-purpose flour, for work surface and dusting
- 3 pounds red or yellow heirloom tomatoes (about 6 medium tomatoes)
- 1/3 cup extra-virgin olive oil
- Balsamic glaze (optional)
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