You are here: Home > Cuisine > Italian Vegetarian > Italian Veg Pasta > Garlic Basil Ravioli with Alfredo Sauce Garlic Basil Ravioli with Alfredo Sauce by Tarla Dalal Ravioli - a pillow shaped pasta, popular in several Italian regions - is usually made with a stuffing of spinach and cheese. Alfredo's was a popular restaurant in Rome, where the chef's fresh pasta was served with a cheese and cream sauce. This sauce from Alfredo's served over pasta has become known as Alfredo sauce. This recipe of ravioli uses refreshing green garlic and basil flavoured pasta dough filled with tomatoes, tossed with Alfredo sauce. You can also serve this ravioli tossed in butter and topped with parmesan cheese. To prevent ravioli from losing its shape and filling, do not overcook it. Drain the tomatoes completely before stuffing them to prevent the ravioli from getting soggy. 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Close 16 May 2014 This recipe has been viewed 51123 times Garlic Basil Ravioli with Alfredo Sauce recipe - How to make Garlic Basil Ravioli with Alfredo Sauce Tags Italian Veg PastaIndian style Pasta recipesItalian Party Preparation time : 30 mins. Cooking time: 25 mins. Total Time: 55 mins 4Serves 4. Show me for servings Ingredients For the ravioli 1 cup plain flour (maida)2 tbsp fresh green garlic (hara lehsun), chopped2 tbsp fresh basil, chopped4 tbsp olive oil or oil salt to taste1 tsp salt and 1 tablespoon oil for cooking the pastaFor the filling2 blanched , deseeded and finely chopped tomatoes salt to tasteFor the Alfredo sauce 1 tbsp plain flour (maida)2 tbsp butter2 cups milk1 tbsp white wine1/4 cup grated processed cheese salt to taste Method Main ProcedureFor the ravioli For the ravioli Sieve the flour and salt. Add the fresh green garlic, basil and olive oil. Knead into a smooth but firm dough adding a little cold water if necessary.Cover the dough with a wet muslin cloth and allow to rest for about 15 minutes.Divide the dough into two portions and roll out each portion as thinly as possible without breaking the sheet. Brush one sheet with cold water and place the chopped tomatoes in little heaps (using a teaspoon) on it at regular intervals. Cover with the second sheet of pasta and press around each mound of filling. Cut with a small cookie cutter or knife into squares of 36 mm. X 36 mm. (11/2" X 11/2") and keep aside. Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece into it, a few pieces at a time and cook for 3 minutes.Drain the ravioli and transfer into a bowl of fcold water to refresh it. Drain again and keep aside. For the Alfredo sauce For the Alfredo sauce Heat the butter in a saucepan, add the flour and sauté for 1 minute.Gradually, pour the milk into it stirring continuously taking care to see that no lumps form. Bring to a boil. Add the white wine, cheese and salt, mix well and keep aside. How to proceedHow to proceedHeat the Alfredo sauce and toss the ravioli in it. Serve hot. TipsFresh green garlic is available in the winter. You can also substitute with 1 tablespoon of grated garlic.