Mac and Cheese Ravioli

Mac and Cheese Ravioli

Yo Dawg, I heard you like pasta, so I put pasta inside your pasta. Yup. These ravioli were amazing. My favorite thing stuffed inside my other favorite thing. If this incorporated pizza somehow I think my head would have exploded. A perfect tomato sauce and tender homemade pasta, wrapped around a creamy mac and cheese.


First I made a simple stovetop style mac and cheese and allowed it to cool and harden.
Who needs brownies or rice krispy treats when you have these mac and cheese squares!

Then we just made a bunch of ravioli. We were having friends over so we needed to make 60, but we busted through it no problem.

I refrigerated these overnight after they were nice and dried out.

They cooked about 7 minutes to get the pasta nice and tender and the mac and cheese hot inside. Then of course they go right into the sauce after they are boiled.

We served them with some spicy Italian sausages.

So good!

Some of the people eating didnt even know what was inside these, so it was a cool suprise for them.

Xzibit approves.

Make your pasta and sauce (or this sauce for vegetarian) from these linked recipes.

Mac and Cheese Ravioli

Creamy mac and cheese stuffed in a homemade ravioli served in a hearty tomato sauce.
Prep Time30 mins
Cook Time30 mins
Resting12 hrs
Total Time13 hrs
Servings: 4 people

Ingredients

  • 1 Pound elbow pasta
  • 16 ounces cheddar
  • 16 ounces jack
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1 small onion
  • 2 cloves garlic
  • 3 cups milk
  • sauce recipe linked above
  • fresh pasta recipe linked above

Instructions

  • Bring water to a boil and cook your elbow pasta. Cook the onion in the butter for about 5 minutes. Toss in the garlic. Next add the flour and whisk well to combine. Cook about 3 minutes stirring the whole time.
  • Add in the milk and whisk well to eliminate any lumps. Bring to a simmer and remove from heat. Add in the cooked pasta, then mix in the cheese. stir until all the cheese melts, putting it back on to low heat if necessary. Pour the pasta on to a baking sheet lined with parchment and refrigerate until hardened.
  • Roll out your pasta dough and form the ravioli, wrapping the pasta tightly around the mac and cheese squares. I stored them in the fridge overnight, and cooked them in boiling water about 7 minutes until the pasta was tender and the mac and cheese was nice and hot inside.

10 Comments

  1. I can just imagine Xzibit in the last frame saying, “Yo Dawg, I couldn’t have even thought of these Raviolis myself.” He looks so serious and amazed, as he should.
    hahahahaha – these look awesome.

  2. Oh. My. Goodness.
    This is by far the best idea anyone has ever come up with. I had a mac and cheese pannini at a cafe I frequent and people looked at me like I was crazy. By far my favorite side dish to pasta is more pasta.
    Well done! I might have to try this soon 🙂

  3. Those look delicious. After your pizza suggestion, I can’t help but picture huge mac & cheese raviolis topped with tomato sauce, mozzarella & pepperoni (or sausage and peppers? Canadian bacon and pineapple?) bubbling under the broiler. Yum.

  4. have you ever tried letting the mac & cheese cool and filling the ravioli mold ? rather than letting them solidify and then wrap in ravioli dough.

    Just curious if anyone has tried filling the ravioli molds.

    1. I havn’t tried it, but I guess it would probably work. Generally, wetter and warmer things in ravioli an cause tears so make sure it cools sufficiently. Let me know how it goes!

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