Ravioli

Ravioli

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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

INGREDIENTS

  • 6 to 6-1/2 cups all-purpose flour
  • 6 large 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 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.

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.

Print Recipe

Ravioli

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
Cuisine Italian
Keyword Italion recipes, Ravioli
Servings 6 Servings

Ingredients

  • 6 to 6-1/2 cups all-purpose flour
  • 6 large 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 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.

Instructions

  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.

Nutrition

Total Fat 1.5 g 2%
Saturated fat 0.7 g 3%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.4 g
Cholesterol 3 mg 1%
Sodium 306 mg 12%
Potassium 232 mg 6%
Total Carbohydrate 14 g 4%
Dietary fiber 1.3 g 5%
Sugar 3.7 g
Protein 2.5 g 5%

Vitamans

Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 3%
Vitamin D 0% Vitamin B-6 5%
Vitamin B-12 0% Magnesium 3%

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