Cascone’s Ravioli with Roasted Red Pepper Pesto - KCTV5

Cascone’s Ravioli with Roasted Red Pepper Pesto

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Cascone's Italian Restaurant, located at 3733 North Oak Trafficway, is one of many participating in Kansas City Restaurant Week, during the first week of January. The event benefits local food bank Harvesters.

Basic Pasta Dough

1 1/2 cups flour
3 large eggs


Combine flour and eggs in a food processor until they come together to form dough. Turn contents onto a floured surface and knead for 5 - 10 minutes or until dough is springy. Wrap dough in plastic wrap and set aside for 30 minutes.

Cheese Filling for Ravioli

2 cups ricotta cheese
1/2 cup fresh grated parmesan cheese
2 eggs
Salt to taste


Mix all ingredients well in a bowl; cover with plastic wrap and refrigerate until needed.

Roasted Red Pepper Pesto

3 large red peppers roasted over an open flame
1/4 cup pine nuts or walnuts
2 tablespoons extra virgin olive oil
Salt and peppers to taste
1/4 cup Romano cheese
2 fresh basil leaves


Blend all ingredients together in a food processor.

*For a creamer taste to your pest add 1 jar of Cascone's Alfredo Sauce.

Before rolling out pasta dough sprinkle corn meal over a large sheet pan and set aside. Cut pasta dough into 4 sections. Set rollers on a manual pasta machine to the widest setting. Feed dough into the rollers, fold into thirds and run dough through the rollers again, repeating this process 6-8 times. Adjust to the next setting getting narrower until you reach the finest setting and have a long thin sheet of pasta. Place sheet onto the pan and continue with the other sections of dough repeating the same process. Spray a metal ravioli form with non-stick cooking spray. Place a pasta sheet on the metal form being sure to allow the edges to slightly hang over. Place form over the top, apply pressure to hold dough in place. Place the next form over the top to create filling indentions. Remove the form and pipe filling into the hole with a pastry bag. Place second sheet of pasta dough on top of the first and roll over it with a rolling pin to seal the edges. Turn upside down to loosen and remove ravioli. Repeat this process. Allow ravioli to sit for 30 minutes before cooking in boiling salted water for about 4 to 5 minutes. Remove from pot and drain. Place into a pan and toss with roasted red pepper pesto. Top with fresh grated parmesan cheese.

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