Name: Buca di Beppo Italian Restaurants Ravioli Al Pomodoro Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups All-purpose flour; 3 large Eggs; 1 tsp Salt; 1 cup Ricotta cheese; 1 cup Grated Parmesan cheese; 1 tsp Black pepper; 2 tbs Olive oil; 4 cloves Garlic cloves, minced; 28 oz Canned crushed tomatoes; 1 tsp Dried oregano; 1 tsp Dried basil; 1 tsp Salt; 1 tsp Black pepper; 0.5 cup Fresh basil leaves, chopped

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Cheese-filled ravioli with our homemade marinara sauce

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently, gradually incorporating the flour until a dough begins to form.

Make the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Knead the Dough

In a bowl, mix the ricotta cheese, grated Parmesan cheese, and black pepper until well combined.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin (about 1/16-inch thick).

Roll Out the Dough

Place a teaspoon of filling about 1 inch apart on one sheet of pasta. Moisten the edges with water, then top with another sheet of pasta. Press down to seal, ensuring there are no air pockets.

Form the Ravioli

Use a knife or a pasta cutter to cut the ravioli into squares. Repeat with the remaining dough and filling.

Cut the Ravioli

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the saucepan. Stir well to combine.

Add Tomatoes and Spices

Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for about 20-25 minutes, stirring occasionally, until thickened.

Simmer the Sauce

Stir in the chopped fresh basil leaves just before serving.

Finish the Sauce

Bring a large pot of salted water to a boil.

Boil Water

Gently add the ravioli to the boiling water and cook for 3-4 minutes, or until they float to the top. Remove them with a slotted spoon.

Cook the Ravioli

Place the cooked ravioli on plates and top with the marinara sauce. Garnish with additional grated Parmesan cheese and fresh basil if desired.

Serve

All-purpose flour

Eggs

Salt

Ricotta cheese

Grated Parmesan cheese

Black pepper

Olive oil

Garlic cloves, minced

Canned crushed tomatoes

Dried oregano

Dried basil

Fresh basil leaves, chopped