Ravioli Pomodoro Recipe
ricotta ravioli, house made tomato sauce, garlic, onion, herbs, spices (vegetarian)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ravioli and Sauce
Method
Preparation and Cooking
- 1
Make the Ravioli Dough
In a large mixing bowl, combine the flour and eggs. Mix until a dough forms, then knead for about 5-7 minutes on a floured surface until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, combine ricotta cheese, salt, black pepper, and half of the chopped basil. Mix well until smooth.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 4
Form the Ravioli
Place small spoonfuls of the ricotta mixture onto one sheet of dough, about 1 inch apart. Moisten the edges with water, then cover with another sheet of dough. Press down around the filling to seal, and cut out shapes using a ravioli cutter.
- 5
Make the Tomato Sauce
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until softened. Add crushed tomatoes, oregano, salt, and black pepper. Simmer for 15 minutes, then stir in remaining basil.
- 6
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes or until they float to the surface. Drain gently.
- 7
Serve
Serve the ravioli topped with the tomato sauce and sprinkle with grated Parmesan cheese.
