Total TimePrep: 2 hours Cook: 10 min.
- 6 to 6-1/2 cups all-purpose flour
- 6 large 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 shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 large 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.
Test Kitchen Tips
Nutrition Facts10 each: 901 calories, 25g fat (13g saturated fat), 307mg cholesterol, 963mg sodium, 124g carbohydrate (17g sugars, 7g fiber), 45g protein.
Jan 21, 2019
For everyone saying the raviolis are chew, they aren't. You have to roll the dough very thin and they are great. Kneading it on the other hand was tough but I just did smaller bits rather then the whole th in my or half I believe it was 5 sections. The sauce recipe was fantastic and the filling as well. My daughter is doing a culture fair at school so this will be samples. I did 70 small raviolis and still have a 1/4 of the dough left
Mar 3, 2017
If you like chewing on super balls or rubber, this is the pasta for you. I made this three times under different weather conditions thinking that there would be a difference. Nope nope nope. The only saving grace was the sauce. Although it was a little sweet, (just don't add the sugar) , it had a nice taste and texture.
Jan 3, 2016
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.
Jul 26, 2015
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.
Feb 28, 2015
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.
Feb 26, 2015
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.
Nov 22, 2014
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.
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.
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. :)
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.