“I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family’s favourite foods then watching them dig in!” —Lori Daniels, Hartland, Michigan
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- 5 cups to 5-1/2all-purpose flour
- 6 large eggs
- 1/2 cup water
- 1 tbsp olive oil
- 1 can crushed tomatoes 28 ounces
- 1-1/2 cups tomato purée
- 1/2 cup grated Parmesan cheese
- 1/3 cup water
- 1/3 cup tomato paste
- 3 tbsp sugar
- 2 tbsp minced fresh basil
- 1 tbsp minced fresh parsley
- 1 tbsp minced fresh oregano
- 1 garlic clove minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 carton ricotta cheese 15 ounces
- 2 cups shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 large egg lightly beaten
- 2 tsp minced fresh basil
- 1 tsp minced fresh parsley
- 1 tsp minced fresh oregano
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- Place 5 cups flour in a large bowl. Make a well in the centre. 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 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
- Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
- Divide pasta dough into fourths; roll 1 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. 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 until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Homemade Ravioli Tips
How do you cut ravioli without a ravioli cutter?
To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. No pastry or pizza wheel? Use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.
Do you boil ravioli?
Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top. Cover with foil and bake at 350° for 10 minutes, turning halfway through.
What sauce goes well with ravioli?
Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce.
10 ravioli: 856 calories, 27g fat (13g saturated fat), 279mg cholesterol, 1139mg sodium, 110g carbohydrate (19g sugars, 7g fibre), 42g protein.