Mix together mozarella and Philadelphia or ricotta. Add some salt. Create ravioli from fresh pasta dough using a fresh pasta machine. If you want to use done pasta, buy cheese ravioli or cheese tortellini.
al Rosa sauce
Finely blend or chop the onion. Sautee it in olive oil for about 10 min on a minimum heat.
Add the finely chopped garlic and basil. I use a home stored basil oil. It keeps for at least 6 months in the fridge.
Put some water to boil, add the whole tomatoes, hold for a minute or until the skin breaks. Take out on a fork and clean. Blend well and add one tea spoon sugar.
To the sauteed onions and garlic, add the fresh tomato juice, salt, pepper and water extra if you want to have extra sauce - it's delicious and when working with pasta it's good to have some extra.
When the sauce is cooked, add cream. I add a lot, we like this sauce and how sophisticated the cream makes the taste. Add the parmesan cheese.
Par-boil the ravioli and add them to the sauce. Bring to a boil right before serving. Serve with more parmesan.
! For the fresh pasta recipe, follow the link here
!! If your fresh cheese pasta sticks together and you can't seem to find a way to boil them safely (this might happen if you use skinny dough sheets), prepare an oven pan, add some butter and the pasta in, together with the ready-made al rosa sauce, and cook 'al forno' - still delicious!