Classic Ravioli Marinara Recipe
4 large ricotta cheese stuffed ravioli with our homemade marinara
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Ingredients
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Ravioli
Marinara Sauce
Method
Ravioli Preparation
- 1
Make the Dough
In a large mixing bowl, combine 2 cups of all-purpose flour and 0.5 tsp of salt. Create a well in the center and crack in 2 large eggs. Gradually mix the flour into the eggs using a fork until a dough forms.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Prepare the Filling
In a bowl, mix 1 cup of ricotta cheese with 0.25 tsp of black pepper and 0.125 tsp of nutmeg until well combined.
- 4
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin, about 1/16 inch.
- 5
Assemble the Ravioli
Place a teaspoon of the ricotta filling about 1 inch apart on one sheet of rolled dough. Moisten the edges with water, then fold the dough over to create a pocket. Press down around the filling to seal and cut into squares.
Marinara Sauce Preparation
- 6
Cook the Garlic
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute until fragrant.
- 7
Add Tomatoes and Seasoning
Stir in 28 ounces of canned crushed tomatoes, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring to a simmer.
- 8
Simmer the Sauce
Reduce the heat to low and let the sauce simmer for 20-25 minutes, stirring occasionally. Adjust seasoning to taste.
- 9
Finish with Basil
Stir in 0.5 cups of chopped fresh basil leaves and 1 teaspoon of sugar. Cook for an additional 5 minutes.
Cooking the Ravioli
- 10
Boil Water
In a large pot, bring salted water to a boil.
- 11
Cook the Ravioli
Carefully drop the ravioli into the boiling water. Cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 12
Serve
Plate the ravioli and generously spoon the marinara sauce over the top. Garnish with additional fresh basil if desired.
