Cheese Ravioli Recipe

Make the Dough

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a separate bowl, combine the ricotta cheese, grated parmesan cheese, black pepper, and a pinch of salt. Mix until well combined.

Roll Out the Dough

After resting, divide the dough into four equal parts. Roll out one part at a time on a floured surface until thin (about 1/8 inch thick).

Form the Ravioli

Cut the rolled dough into squares (about 3x3 inches). Place about 1 tablespoon of filling in the center of half of the squares. Brush the edges with water and cover with the remaining squares. Press to seal.

Cook the Ravioli

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes until they float to the surface and are tender. Remove with a slotted spoon.

Sauté Garlic

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add Tomatoes and Simmer

Add the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar to the saucepan. Stir well and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes.

Finish the Sauce

Before serving, stir in the chopped fresh basil for added flavor.