Mac and Cheese Ravioli

Creamy mac and cheese stuffed in a homemade ravioli served in a hearty tomato sauce.

Prep Time30

Cook Time30

Resting12

Total Time13

Servings: people

Calories: 1189kcal

Bring water to a boil and cook your elbow pasta.
Preheat a large frying pan over medium heat and add the butter. Cook the onion in the butter for about 5 minutes. Toss in the garlic and cook 1 minute. 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 as it thickens, 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, a few hours or preferably overnight.

Roll out your pasta dough to the third thinnest setting on your pasta machine. Spread a sheet of pasta onto the work surface, then place some of the mac and cheese squares on top. Brush some water onto the pasta around the mac and cheese square, then put another pasta sheet on top. Press firmly to secure the pasta and remove as much air from the ravioli as possible. Seal the dough with a ravioli cutter.
Put the tomato sauce into a large frying pan over medium heat to warm.
Cook the ravioli in well salted boiling water for about 5 minutes until the pasta is tender and the mac and cheese was nice and hot inside.
Toss the cooked ravioli right into the pan with the sauce and toss gently to coat. Serve.