Ricotta Ravioli Recipe

Preparation and Cooking

1. 1

   Make the Ravioli Dough

   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, mix the ricotta cheese with a pinch of salt and black pepper. Set aside.

3. 3

   Roll Out the Dough

   Divide the rested dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.

4. 4

   Shape the Ravioli

   Spoon a teaspoon of the ricotta filling onto one sheet of pasta, spacing them about 2 inches apart. Moisten the edges with water, then place another sheet of pasta on top and press down to seal. Cut out the ravioli using a cutter or knife. Repeat with remaining dough and filling.

5. 5

   Prepare the San Marzano Marinara Sauce

   In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the San Marzano tomatoes and simmer for 15-20 minutes, breaking them down with a spoon. Add salt and pepper to taste.

6. 6

   Cook the Pomodorini Tomatoes

   In a separate pan, heat a tablespoon of olive oil over medium heat. Add halved pomodorini tomatoes and sauté until they begin to blister, about 5-7 minutes. Season with salt and freshly torn basil.

7. 7

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.

8. 8

   Plate the Dish

   On a serving plate, spoon some marinara sauce, place the ravioli on top, and garnish with sautéed pomodorini, fresh basil, and a drizzle of olive oil.