Ravioli with Tomato Sauce
Bring the taste of authentic Italian cuisine to your kitchen with this homemade Ravioli with Tomato Sauce recipe! Crafted entirely from scratch, this dish pairs tender, hand-rolled pasta pillows filled with a rich blend of ricotta, Parmesan, and spinach with a vibrant, garlicky tomato-basil sauce. The process of making fresh ravioli dough is both rewarding and fun, while the aromatic sauce is simmered to perfection with just the right balance of crushed tomatoes and fresh herbs. Perfect for a hearty family dinner or an impressive date night meal, this recipe delivers unmatched freshness and flavor in every bite. Garnished with a sprinkle of Parmesan and a touch of basil, it’s a classic comfort food that is both elegant and wholesome. Ideal for SEO keywords like "homemade ravioli," "Italian recipes," and "easy tomato sauce," this recipe offers a must-try experience for pasta lovers!
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Recipe Information
Ingredients
- 2 cups Flour
- 2 large Eggs
- 1 teaspoon Salt
- 2 tablespoons Water
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese
- 1 cup Spinach
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 28 ounces Canned crushed tomatoes
- 0.25 cup Basil
- 0.5 teaspoon Black pepper
Instructions
Start by making the pasta dough: On a clean surface, make a mound with 2 cups of flour and create a well in the center. Crack in 2 large eggs, add 1 teaspoon salt, and 2 tablespoons water.
Using a fork, slowly mix the eggs into the flour, starting from the center. Once combined, knead the dough by hand for approximately 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a bit more flour.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling: In a bowl, combine 1 cup of ricotta cheese, 1 cup grated Parmesan cheese, and 1 cup of chopped spinach. Mix well and set aside.
For the tomato sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves, cook until fragrant but not browned, about 1 minute.
Add 28 ounces of canned crushed tomatoes to the saucepan. Stir in 1/4 cup chopped fresh basil and 1/2 teaspoon black pepper.
Bring the sauce to a simmer and cook for about 20 minutes, occasionally stirring, until slightly thickened.
Once the dough has rested, divide it into two equal parts. Roll each part out on a floured surface, as thin as possible, to form two sheets.
Place small spoonfuls of the cheese mixture onto one sheet of pasta, spaced about 2 inches apart. Lightly mist the surrounding edges with water, then cover with the second sheet, pressing down to remove air pockets and seal the edges.
Cut the ravioli using a ravioli cutter or a sharp knife, pressing the edges to ensure they’re sealed.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface.
Gently remove the cooked ravioli with a slotted spoon and place them on a serving platter.
Pour the tomato sauce over the cooked ravioli and garnish with additional Parmesan cheese and fresh basil, if desired.
Serve immediately and enjoy your homemade ravioli with tomato sauce.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.1 g | 123% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 252.1 g | 92% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 34.7 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2234 mg | 172% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3491 mg | 74% | |
*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.
