Homemade Ravioli with Tomato Sauce
Indulge in the comforting taste of authentic Italian cuisine with this Homemade Ravioli with Tomato Sauce recipe, a true labor of love that brings fresh, flavorful pasta to your table. This recipe walks you through crafting delicate, hand-rolled ravioli filled with a decadent blend of ricotta, Parmesan, and mozzarella cheeses, seasoned with a hint of nutmeg for an extra layer of warmth. The dish is topped with a vibrant homemade tomato sauce, simmered to perfection with garlic, fresh basil, and a touch of sweetness. Whether you're looking to elevate your dinner game or impress guests with a made-from-scratch masterpiece, this is the ultimate guide to fresh ravioli that's as satisfying to make as it is to eat. Perfect for a romantic date night or a hearty family meal, this recipe celebrates the art of Italian cooking with every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 0.25 teaspoon Black pepper
- 1 pinch Nutmeg (optional)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 6 leaves Basil leaves, fresh
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs while gradually incorporating the flour until a dough starts to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling by mixing ricotta cheese, Parmesan cheese, mozzarella cheese, black pepper, and nutmeg in a bowl. Set aside.
To make the tomato sauce, heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the crushed tomatoes, sugar, and basil leaves. Stir, reduce the heat to low, and let the sauce simmer for 20 minutes. Season with salt and pepper to taste, then set aside.
Once the dough has rested, divide it into four portions. Roll each portion into a thin sheet, approximately 1/16 inch thick, using a pasta machine or rolling pin.
Place small dollops (about 1 teaspoon) of the cheese filling onto one sheet of the dough, leaving about 1 inch of space between each dollop. Lightly brush water around the filling to help seal the dough.
Lay a second sheet of dough over the first, pressing gently around the filling to seal. Use a ravioli cutter or a sharp knife to cut out individual ravioli. Press the edges with a fork, if needed, to ensure a tight seal.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
To serve, spoon the warm tomato sauce over the cooked ravioli and garnish with additional Parmesan cheese or fresh basil, if desired.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1110 mg | 48% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 405 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
