Name: Three-Cheese Ravioli with Oven-Roasted Grape-Tomato Sauce
Yield: Makes 48 ravioli; Serves 6
Ingredients: 1 (28-oz/785-g) can diced tomatoes with basil; ¾ teaspoon kosher salt, plus extra for cooking; ¼ teaspoon kosher salt; 1 cup (100 g) grated Asiago or Parmesan; 1¼ cups (150 g) grated mozzarella; 2 large eggs; 1 pound (455 g) whole-milk ricotta; Freshly cracked black pepper; 1 large white onion, diced; 2 cloves garlic, crushed; 3 cups (450 g) grape tomatoes or cherry tomatoes, halved; 1 teaspoon kosher salt, plus more as needed; ¼ teaspoon freshly ground black pepper; 2 cups (300 g) seedless red grapes; 1 bay leaf; 2 tablespoons chopped fresh curly parsley (optional); 2 tablespoons olive oil; Glutinous rice flour (or additional Pie & Pasta Blend), for dusting; 2 tablespoons pure olive oil; 1 large egg, whisked

Preparation info

Makes 48 ravioli; Serves
6

Difficulty
Medium

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

This is an heirloom recipe from my grandmother, whose ravioli were just the best, hands down. This egg pasta figures in all the homemade pastas in this book, so it’s your go-to for homemade gluten-free linguini, spaghetti, pierogies, ciccatelli, or whatever pasta is your favorite. (Grandma used this same cheese filling in her lasagna when she didn’t feel like making a béchamel sauce.)

You can sub in Parmesan for the Asiago in the filling, but Asiago’s a bit tangier. The recip