Sockarooni Ravioli
Elevate your pasta night with this Sockarooni Ravioli recipe—a delightful fusion of homemade stuffed pasta and a bold, veggie-packed tomato sauce. This dish features tender, handmade ravioli filled with a luscious blend of ricotta, Parmesan, mozzarella, and fresh herbs, offering a creamy, flavorful burst in every bite. The star of the dish, the Sockarooni sauce, combines sautéed onion, red bell pepper, zucchini, and robust seasonings for a rich, hearty complement. Perfectly balanced with a hint of sweetness from a dash of sugar and a touch of heat from red pepper flakes, the sauce is finished with a pat of butter for silky smoothness. With its inviting aroma, vibrant colors, and restaurant-quality taste, this ravioli dish is perfect for impressing guests or indulging in a gourmet family meal. Serve with extra Parmesan and fresh basil for the ultimate homemade Italian experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 3 large Eggs
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh basil, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 28 ounces Crushed tomatoes, canned
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes
- 1 teaspoon Sugar
- 1 tablespoon Butter
Instructions
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into it. Gently whisk the eggs with a fork, gradually incorporating the flour until a dough forms.
Transfer the dough onto a lightly floured surface and knead for 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. In a medium bowl, mix the ricotta cheese, Parmesan cheese, mozzarella cheese, fresh basil, parsley, minced garlic, and black pepper until well combined. Set aside.
For the Sockarooni sauce, heat olive oil in a large skillet over medium heat. Add diced onion, red bell pepper, and zucchini, and sauté for 5-7 minutes until softened.
Stir in the crushed tomatoes, tomato paste, oregano, crushed red pepper flakes, sugar, and salt to taste. Simmer the sauce on low heat for 20 minutes, stirring occasionally.
On a floured surface, divide the rested dough into two portions. Roll out each portion into a thin sheet. Spoon small amounts of the cheese mixture (about 1 teaspoon each) onto one sheet of dough, leaving space between each mound.
Place the second sheet of dough over the first, pressing around each mound to seal. Use a ravioli cutter or knife to cut out ravioli squares. Ensure edges are sealed by pressing with a fork if needed.
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.
Stir 1 tablespoon of butter into the Sockarooni sauce to add richness. Serve the cooked ravioli topped with the warm sauce. Garnish with extra grated Parmesan and fresh basil, if desired.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 72.3 g | 26% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 15.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 438 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 939 mg | 20% | |
*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.
