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Ingredients
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Pasta Dough
Filling
Sauce
Method
Making the Pasta Dough
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Preparing the Filling
- 2
Make the Filling
In a bowl, combine ricotta, Parmesan cheese, egg yolk, salt, black pepper, and chopped basil. Mix well until smooth and set aside.
Rolling the Dough
- 3
Roll Out the Pasta
Divide the dough into quarters. Roll each piece out thinly using a pasta machine or a rolling pin. Aim for about 1/16 inch thickness.
Assembling the Ravioli
- 4
Fill and Shape
Cut the rolled pasta into squares or circles. Place a tablespoon of filling in the center of each piece. Dampen the edges with water and fold over to seal. Press to remove any air, ensuring a tight seal.
Cooking the Ravioli
- 5
Boil the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 4-5 minutes until they float to the top. Remove with a slotted spoon.
Making the Sauce
- 6
Prepare the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in crushed tomatoes, salt, and pepper. Simmer for about 15 minutes. Add fresh basil leaves before serving.
Serving
- 7
Serve
Plate the cooked ravioli and top with the tomato sauce. Garnish with extra basil and Parmesan if desired.
