Homemade Ravioli Recipe
- 6 to 6-1/2 cups all-purpose flour
- 6 eggs
- 3/4 cup water
- 2 teaspoons olive oil
- 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
- 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
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Homemade Ravioli(8)
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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. :)
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 daughter made me this for my birthday. It was wonderful!
This dish taste really good my husband loved it :)
I really enjoyed this recipe. Blogged about my experience. http://coffeeclutterandchaos.com/2013/05/07/my-adventure-making-homemade-ravioli/
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