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Both the ravioli dough and the filling require eggs. The dough needs about six eggs, while the filling needs one. The uneven number means you'll need to have a dozen on hand. If you can find it, use semolina or whole-wheat flour for the ravioli dough. It gives it a heartier texture. You can also use all-purpose flour with good results. Since the ravioli filling has no meat, purchase a high-quality ricotta cheese since that will be the dish's flavor focus. Make sure the cheese is completely drained or it makes the ravioli soggy.
Alfredo sauce is very rich, but is made of just a few ingredients. You'll need butter and heavy cream to make the base of the sauce. Its main flavor comes from Parmesan cheese. Only purchase fresh Parmesan and grate it yourself rather than using the pre-grated variety. Using pre-grated Parmesan will result in a bland sauce. - You will need a pasta roller. This is a device with a crank that flattens the ravioli dough into an even, flat sheet. You can typically get an old-fashioned hand-cranked pasta roller at an affordable price. Trying to flatten the dough yourself results in a thick, doughy ravioli. To evenly mix the dough, make sure you have a food processor or an electric mixer with an attached dough hook. You will also need a tool to shape the ravioli. You can purchase a ravioli crimper, a device that cuts the dough into squares with wavy edges, or use a biscuit cutter to make round ravioli. The ravioli cheese filling doesn't require any equipment because it is used chilled. Alfredo sauce is simmered on a stove top, so just use a saucepan.
- If you're using a food processor to combine your ravioli dough ingredients, process them until the ingredients are just combined without actually being a ball of dough. Since a food processor is so powerful, you could over-mix the dough and make it dense. For an electric mixer, you'll need to mix the ingredients until they form a ball of dough. Before handling the dough, chill it for about 30 minutes so it can firm up and not be sticky. To further firm the chilled dough, use the heel of your hand to repeatedly press into it until the dough becomes pliable, usually five to 10 minutes. Once the dough is smooth, you can put it through the pasta machine, according to the manufacturer's directions.
- After you've used a crimper or biscuit cutter and shaped the ravioli into your desired shape, add a small amount of cheese filling, about 1 tbsp. If you use too much filling, it will burst out of the ravioli. Position the filling onto one side of the ravioli so you can easily fold the dough over it. Make sure both your fingers and the edges of the ravioli are damped with water, then gently fold the dough in half over the filling. Use your fingers to lightly pinch the edges closed before heating them in boiling water. You'll know they're done when they float to the top. If you plan on having leftovers, keep the sauce separate from the ravioli or the pasta will absorb the sauce.
