Three-Cheese Ravioli with Salsa Madre

This homemade ravioli stuffed with ricotta, Gorgonzola and Parmesan cheese is finished with a simple tomato sauce that will have everyone asking for more.


Pasta Dough
3 cups semolina (super fine)
4 eggs
2 tbsp. olive oil
1 to 2 tbsp. water, if needed

Three-Cheese Filling
10.5 ounces ricotta
5 ounces of Gorgonzola
1.5 ounces grated Parmesan cheese
1 egg yolk
2 tbsp. chopped Italian parsley
Pinch nutmeg, freshly ground
Salt and freshly ground pepper, to taste

Salsa Madre
4 tbsp. extra virgin olive oil
2 pounds cherry tomatoes (ripe)
2 garlic cloves, cut in half
Basil, to finish
Salt and freshly ground pepper, to taste

Freshly grated Parmesan cheese, for serving
Extra virgin olive, for drizzling (optional)


Pasta Dough
Mound semolina on work surface and form a well in the centre. Add eggs and oil into the well. Using a fork or your fingertips, combine semolina with the eggs and oil. When the dough starts to come together and looks shaggy, start kneading. Knead dough until smooth and elastic, about 5 to 10 minutes. If dough feels dry, add 1 to 2 tbsp. water. Wrap dough in plastic wrap and let rest for 30 minutes.

Three-Cheese Filling
In food processor, combine ricotta, Gorgonzola, Parmesan, egg yolk, parsley, nutmeg, and salt and pepper. Pulse until filling is smooth.

Salsa Madre
Make a small incision into each tomato with the tip of a paring knife.

Add oil to skillet over medium heat. Add garlic and cook until soft and lightly golden, about 2 minutes. Add tomatoes. Let sauce cook until tomatoes burst and juices start to evaporate, about 10 minutes. Finish sauce with basil and season with salt and pepper.

Cut dough into 4 pieces. Cover unused dough in plastic wrap to prevent it from drying out.

Using a pasta machine and starting at the thickest setting, roll dough through machine. Reduce setting one mark each time you roll the dough through machine, ending at the second last (thinnest) setting.

Transfer filling to a pastry bag. (Alternatively, if you don’t have a pastry bag, use 2 spoons.) Pipe filling into 1 tbsp. rounds onto pasta sheet, forming 2 rows and leaving about a 3/4-inch border around the filling. Brush pasta dough with water around the filling. (This will help seal the ravioli.) Place another sheet of pasta on top. Press around filling to seal dough, releasing any air pockets. To shape ravioli, cut into squares with a fluted pastry wheel or knife. Transfer ravioli to baking sheet lined with parchment paper and dust with a little semolina so they don’t stick. Repeat with remaining pasta sheets.

Bring large pot of water to a boil. Generously salt. Add ravioli and cook until pasta is al dente, about 3 to 4 minutes. Drain gently or remove with a slotted spoon. Transfer ravioli to sauce. Toss to combine. Serve with grated Parmesan cheese and drizzle of extra virgin olive oil, if desired.

Yield: 6 to 8 servings.