Homemade Ravioli
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my familys favorite foods then watching them dig in! Lori Daniels, Hartland, Michigan
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I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my familys favorite foods then watching them dig in! Lori Daniels, Hartland, Michigan
- 1/2 teaspoon salt
- 1/3 cup water
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 3/4 cup water
- 1/2 cup grated parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/3 cup tomato paste
- 1/3 cup grated parmesan cheese
- filling:
- 1 tablespoon minced fresh parsley
- 2 teaspoons olive oil
- sauce:
- 2 cups shredded part-skim mozzarella cheese
- 1 large egg lightly beaten
- 3 tablespoons sugar
- 6 large eggs
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon minced fresh parsley
- 6 cups all-purpose flour
- 1 tablespoon minced fresh oregano
- 1 carton (15 ounces) ricotta cheese
- 2 tablespoons minced fresh basil
- 2 teaspoons minced fresh basil
- 1 teaspoon minced fresh oregano
- 1-1/2 cups tomato puree
- Carbohydrate 99.5364893237069 g
- Cholesterol 464.361111118898 mg
- Fat 14.6112623725586 g
- Fiber 5.31510092959588 g
- Protein 30.5005166577084 g
- Saturated Fat 4.85309705777326 g
- Serving Size 1 1 servings. (381g)
- Sodium 3627.11365900968 mg
- Sugar 94.221388394111 g
- Trans Fat 2.40638095309905 g
- Calories 658 calories
Step-by-step
- Place 6 cups flour in a large bowl. Make a well in the center.
- Beat the eggs, water and oil; pour into well. Stir together, forming a ball.
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking.
- Cover and let rest for 30 minutes.
- Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
- Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.)
- Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten.
- Fold sheet over; press down to seal.
- Cut into squares with a pastry wheel.
- Repeat with remaining dough and filling.
- Bring a soup kettle of salted water to a boil. Add ravioli.
- Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender.
- Drain.
- Spoon sauce over ravioli.
Homemade Ravioli: A Labor of Love (and Deliciousness!)
As a busy mom, I don't always have time for elaborate cooking projects. But sometimes, the craving for something truly special hits, and that's where this homemade ravioli recipe comes in. It's not a quick weeknight meal, that's for sure, but the result – the taste of warm, pillowy pasta cradling a vibrant, flavorful filling, bathed in a rich, simmered sauce – is worth every minute of effort. It's a dish that brings my family together, a comforting ritual in our busy lives. The aroma alone fills the house with a promise of warmth and good company.
Making ravioli from scratch is more than just cooking; it's an experience, a journey of tactile pleasure. The feel of the dough, smooth and yielding under my hands as I knead it, is almost meditative. The process of rolling out the pasta, as thin as possible without tearing, is a dance of patience and precision. It’s a testament to the artistry of food, a slow, satisfying process that allows me to disconnect from the daily grind and connect with something deeply nourishing—both for the body and the soul. And then comes the moment of truth: the plump little ravioli, perfectly sealed, slipping into the boiling water, each one a tiny promise of culinary delight.
The filling is where you can truly express your creativity. My family favors a classic ricotta and cheese filling, but the possibilities are endless. Spinach and artichoke, mushroom and parmesan, even butternut squash and sage – all are welcome within this pasta's embrace. The sauce, too, is adaptable; a simple tomato sauce works wonders, but you can experiment with creamy pesto, a rich meat ragù, or even a light lemon-butter sauce. This recipe is a starting point, a canvas for your culinary imagination.
But more than the recipe itself, it’s the memories created around this dish that make it truly special. The laughter, the conversation, the shared joy of creating something together, followed by the shared satisfaction of savoring the results – these are the most valuable ingredients in the recipe of life. It's a reminder that sometimes, the most cherished meals aren’t the ones you can make quickly, but the ones you invest time and love into crafting. These are the meals that nourish not just the body, but also the spirit, strengthening family bonds and creating memories that will last a lifetime.
So, gather your family, roll up your sleeves, and embark on this delicious journey. The experience of making homemade ravioli is as rewarding as the exquisite taste itself. Don't worry about perfection; embrace the imperfections, the slight tears in the pasta, the unevenly sized ravioli – these little quirks are part of the charm, the testament to the handmade, the homemade, the heartfelt. In the end, it’s not about the perfect ravioli; it’s about the love that went into making them, and the love that is shared while eating them.
This is more than just a meal; it’s a tradition, a legacy, a love letter written in flour, eggs, and cheese – a testament to the simple yet profound power of food to bring people together.
