Recipe-59

Christmas Meal Idea: Homemade Cheese Ravioli with Napolitana Tomato Sauce

 

Learn how to make homemade Italian style Ravioli, it’s easier than you think and perfect for the holidays!

INGREDIENTS

Ravioli

 

• 5 to 5-1/2 cups all-purpose flour

• 6 large eggs

• 1/2 cup water

• 1 tablespoon olive oil

 

Filling

 

• 450 grams ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/3 cup grated Parmesan cheese

• 1 large egg, lightly beaten

• 2 teaspoons minced fresh basil

• 1 teaspoon minced fresh parsley

• 1 teaspoon minced fresh oregano

• 1/4 teaspoon garlic powder

• 1/8 teaspoon salt

• 1/8 teaspoon pepper

 

Napolitana Sauce

 

• 1 can (28 ounces) crushed tomatoes

• 1-1/2 cups tomato puree

• 1/2 cup grated Parmesan cheese

• 1/3 cup water

• 1/3 cup tomato paste

• 3 tablespoons sugar

• 1 tablespoon minced fresh parsley

• 2 tablespoons minced fresh basil

• 1 tablespoon minced fresh oregano

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Method

 

1. Place 5 cups flour in a large bowl. Make a well in the centre. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
 
2. Meanwhile, in a saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
 
3. In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
 
4. Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.)
Working quickly, place rounded teaspoons of filling 1 inch apart over half of pasta sheet. Fold sheet over; press down to seal.
 
5. Cut into squares with a pastry wheel. Repeat with remaining dough and filling
 
6. Bring a large saucepan of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli. Buon Appetito!
 
Homemade Ravioli Tips:
How do you cut ravioli without a ravioli cutter?
 
To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel. If you don’t have a pastry or pizza cutter wheel, you can use an overturned thin glass cup, a floured cookie cutter or a knife to carefully cut around the mounds of filling.
 
What sauce goes well with ravioli?
 
Ravioli can go with almost any sauce, including Napolitana, Marinara, Pesto, Alfredo, to name a few. Bellissimo!