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
- 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.
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.
Reviews for Homemade Ravioli
"nope! should have read reviews first. the dough was extremely tough and I followed directions to a T. at the start of recipe, it should say that dough hook and pasta machine are required, because making this by hand, with a rolling pin, did not work out. I think the dough may also need... salt? the filling was good, I added spinach, but the dough, no. my fiance was really looking forward to enjoying this, and we were both very disappointed."
"The filling for this was delicious, but the pasta was terrible. It is far too tough and rubbery. I was very disappointed after the long amount of time I spent working on the recipe. My entire family hated it."
"I've attempted this twice, and the dough has more of a chewy tortellini texture than ravioli. They were very time consuming, and my husband asked that I not make them again."
"This was my first time using this recipe and my second time making homemade ravioli. The kneading was quite the workout. Dough was difficult to roll out so I used pasta roller, but still didn't get it thin enough. Took a lot longer to cook due to that and the texture was way too chewy for my liking. Not my favorite pasta dough recipe unfortunately. Very disappointing considering the amount of work involved. Not a keeper for me. Good luck to those who attempt and achieve success with this one."
"Great recipe. I use half cake flour and half all purpose flour for the pasta dough. I also added cooked italian sausage to the filling. My kitchen aid mixer and dough hook makes it much easier."
"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."
"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/"
"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."
"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"
"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!"
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.