Homemade Italian Ravioli with Tomatoes

Featuring 100 Incredible Recipes From Classic Italian Dishes to Modern Twists, Shipped Right to Your Door

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Featuring 100 Incredible Recipes From Classic Italian Dishes to Modern Twists, Shipped Right to Your Door

Homemade Italian Ravioli with Tomatoes Recipe

A classic Italian dish that is perfect for any occasion is homemade Italian ravioli with a delicious tomato sauce. The pasta dough is homemade, and the filling is a creamy ricotta and Parmesan cheese mixture. Crushed tomatoes, onions, garlic, and basil are used to make the tomato sauce. This dish is ideal for a relaxing dinner with family and friends.

Ingredients

1/4 teaspoon salt
Season with salt and pepper to taste
1/4 cup chopped fresh basil
1/2 cup grated parmesan cheese
2 cups all-purpose flour for the pasta dough
1 can crushed tomatoes (28 oz)
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1/2 teaspoon salt
Three large eggs
1/4 cup chopped fresh basil
1 small onion, chopped
1 teaspoon dried oregano
For serving, grated parmesan cheese
1 pound ricotta cheese for the filling
1/4 teaspoon black pepper
2 tbsp olive oil

Time Needed

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes

Instructions

In a large mixing bowl, combine the flour and salt to make the pasta dough.
Make a well in the center and place the eggs inside.
Mix the flour into the eggs with a fork until a dough forms.
Knead the dough for 10 minutes on a floured surface, or until smooth and elastic.
Wrap in plastic wrap and set aside for 30 minutes.
To make the filling, combine the ricotta, Parmesan, basil, salt, and pepper in a mixing bowl.
Roll out the pasta dough into thin sheets before assembling the ravioli.
Fill one sheet of dough with a spoonful of filling, leaving about an inch between spoonfuls.
Brush a small amount of water around each spoonful of filling.
Place another sheet of dough on top and seal it around each filling.
Using a knife or pastry cutter, cut the ravioli into squares.
Heat the olive oil in a large saucepan over medium heat to make the sauce.
Cook until the onion and garlic are softened.
Combine the crushed tomatoes, oregano, red pepper flakes, salt, and pepper in a mixing bowl.
Cook for 15-20 minutes, or until the sauce thickens.
Add the basil and mix well.
In a large pot of boiling salted water, cook the ravioli for 3-5 minutes, or until they float to the surface.
Drain and top with tomato sauce and grated Parmesan cheese to serve.