Homemade Ravioli Recipe

Name: Homemade Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1235

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 6 to 6-1/2 cups all-purpose flour, 6 large eggs, 3/4 cup water, 2 teaspoons olive oil, and more.

Yes, Homemade Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Ravioli

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