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Ingredients
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Ravioli Dough
Ricotta Filling
Marinara Sauce
Method
Ravioli Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs and olive oil. Using a fork, beat the eggs gently, incorporating the flour from the edges. Once combined, knead the dough on a floured surface until smooth, about 8-10 minutes.
- 2
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.
Ricotta Filling Preparation
- 3
Mix the Filling
In a medium bowl, combine the ricotta cheese, grated Parmesan, chopped basil, salt, and black pepper. Mix well until all ingredients are fully incorporated. Set aside.
Marinara Sauce Preparation
- 4
Cook the Sauce
In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the canned crushed tomatoes, oregano, salt, and sugar. Stir well and bring to a simmer. Let the sauce cook for 15-20 minutes, stirring occasionally. Adjust seasoning and add torn basil leaves to taste.
Ravioli Assembly and Cooking
- 5
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch thick).
- 6
Fill the Ravioli
Cut the rolled dough into squares (about 3 inches). Place a small spoonful of the ricotta filling in the center of each square. Moisten the edges with water and fold the square over to form a triangle. Press the edges to seal, ensuring no air is trapped inside. Repeat with remaining dough and filling.
- 7
Cook the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them from the pot.
- 8
Serve
Plate the cooked ravioli and top with the marinara sauce. Garnish with additional basil and Parmesan cheese if desired.
