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Homemade Ravioli Recipe
Homemade Ravioli Recipe photo by Taste of Home

Homemade Ravioli Recipe

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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
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 2 hours Cook: 10 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
  4. 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.
  5. 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.
Originally published as Homemade Ravioli in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p175

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.

Medium-Bodied Red Wine

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

Reviews for Homemade Ravioli

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed May. 27, 2014

It was not as hard as most of the other posters said it was. Just time consuming. The dough was really easy to work with, and the filling held together well. I made them and froze them unboiled in a layer, then put them into a freezer bag for future meals. I made a vodka sauce instead of the sauce recipe here.

MY REVIEW
Reviewed Jan. 11, 2014

Excellent! The sauce was easy and delicious. This was my first time making fresh pasta and it was fun and tiring after kneading for 10 minutes. Maybe I'll use my dough hook next time. I figured out that I needed to roll the dough very thin. Also, I learned not to stack the ravioli before cooking, even with flour between layers. They stick together ... learning curve. :)

MY REVIEW
Reviewed Dec. 22, 2013

One of the best dishes I've ever made. I would suggest cooking the ravioli a little longer than a couple of minutes and make the sauce the day before so the flavors have time to meld.

MY REVIEW
Reviewed Oct. 9, 2013

My daughter made me this for my birthday. It was wonderful!

MY REVIEW
Reviewed Jul. 9, 2013

This dish taste really good my husband loved it :)

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