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Homemade Ravioli

 Homemade Ravioli
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
6 ServingsPrep: 2 hours Cook: 10 min.

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

2 of 2

Homemade Ravioli (continued)

Ingredients (continued)

  • 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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now