Home Made Ravioloni Recipe

Preparation Instructions

1. 1

   Make the Pasta Dough

   In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Gradually mix the flour into the eggs using a fork until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a medium bowl, mix together the ricotta cheese, Parmesan cheese, chopped basil, chopped parsley, black pepper, and salt until well combined.

3. 3

   Roll Out the Dough

   Divide the dough into four equal pieces. Roll out one piece at a time into thin sheets (about 1/16 inch thick) using a pasta machine or a rolling pin. Keep the remaining dough covered to prevent it from drying out.

4. 4

   Form the Ravioloni

   Place a tablespoon of filling about 2 inches apart on one sheet of rolled-out dough. Moisten the edges of the dough with water. Place another sheet of dough over the filling and press down to seal, ensuring no air is trapped. Cut into squares or circles using a pasta cutter.

5. 5

   Cook the Ravioloni

   Bring a large pot of salted water to a boil. Cook the ravioloni for about 4-5 minutes until they float to the top and are tender. Remove and drain.

6. 6

   Prepare the Sauce

   In a skillet, melt the butter over medium heat. Add the sage leaves and cook for about 2 minutes until fragrant. Add the tomato sauce and simmer for 5 minutes.

7. 7

   Serve

   Toss the cooked ravioloni in the sage butter sauce and serve immediately, garnished with extra Parmesan cheese if desired.