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Homemade Ravioli Recipe

Homemade Ravioli Recipe photo by Taste of Home

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I love to bake and cook, especially Italian dishes. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan

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Homemade Ravioli Recipe

Prep: 2 hours Cook: 10 min.

Yield: 6 Servings

120 10 130

Ingredients

6 to 6-1/2 cups all-purpose flour
6 eggs
3/4 cup water
2 teaspoons olive oil
SAUCE:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
FILLING:
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.

Nutritional Facts 10 ravioli with 3/4 cup sauce equals 901 calories, 25 g fat (13 g saturated fat), 307 mg cholesterol, 963 mg sodium, 124 g carbohydrate, 7 g fiber, 45 g protein.

Originally published as Homemade Ravioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p175

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Homemade Ravioli

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Reviewed on May. 07, 2013 by carolrood

I really enjoyed this recipe. Blogged about my experience. http://coffeeclutterandchaos.com/2013/05/07/my-adventure-making-homemade-ravioli/

Reviewed on Jan. 01, 2013 by Scrapper69

This meal is amazing! I was feeding more than six people so I double the recipe, do not do that! It will easily feed 8-10 people I would say!

The pasta was difficult to mix and knead by hand I it would not mix in my kitchen aid blender, which also made it difficult to roll out for me personally causing my edges to remain hardened even after cooking.

I had plenty of leftovers for the next day and as an expire meant I deep fried the few pieces of ravioli I was going to eat. That helped tremendously with the hard edges! Sause is amazing and same with the filling! The pasta dough is the only trouble I had.

Reviewed on Nov. 20, 2012 by rebel8898

this is an excellent recipe, i have even added sun dried tomatoes and basil that i blended up with one of the eggs and it was great and added nice flavor and color

Reviewed on Mar. 21, 2012 by cr_1295

Very good, amazing recipe! I didn't have a pastry cutter/pastry wheel, so I used a pizza cutter and used a fork for decorative edging. I also decided to use jarred spaghetti sauce instead of following the recipe's sauce, although it looked very interesting!