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Homemade Ravioli with Marinara Sauce
Created by: Howcan Team
Ingredients
- For the ravioli:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
- For the filling:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For the marinara sauce:
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- To make the ravioli dough, place 2 cups of flour on a clean work surface and make a well in the center. Crack the eggs into the well and add the salt. Using a fork, gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes, adding water as needed to make a smooth and elastic dough. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- In a bowl, mix together the ricotta cheese, Parmesan cheese, salt, and black pepper to make the filling. Set aside.
- After the dough has rested, roll it out into thin sheets using a pasta machine or a rolling pin. Place small spoonfuls of the filling onto one sheet of dough, leaving space between each spoonful. Brush water around the filling to help seal the ravioli. Place another sheet of dough on top and press around the filling to seal the ravioli. Use a ravioli cutter or a knife to cut out the individual ravioli. Repeat with the remaining dough and filling.
- In a large pot, bring salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- To make the marinara sauce, heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, sugar, salt, and pepper. Simmer the sauce for 20-30 minutes, stirring occasionally, until it thickens slightly.
- Serve the cooked ravioli with the marinara sauce, garnished with fresh basil leaves. Enjoy!
Ravioli, a beloved Italian pasta dish, has a rich history dating back to the 14th century. This delectable dish is believed to have originated in the coastal regions of Liguria and Tuscany, where skilled chefs crafted delicate pockets of pasta filled with a variety of savory ingredients. Over the centuries, ravioli has evolved, with each region of Italy adding its own unique twist to the recipe. Today, the best version of this dish can be found in Emilia-Romagna, where chefs meticulously prepare the pasta by hand and pair it with a homemade marinara sauce bursting with the flavors of ripe tomatoes, garlic, and aromatic herbs. The key to perfect ravioli lies in the balance of the pasta's thickness and the richness of the filling, while the marinara sauce should be simmered to perfection, allowing the flavors to meld into a harmonious symphony of taste. For a twist on the classic, consider adding a drizzle of truffle oil or a sprinkle of freshly grated Parmigiano-Reggiano cheese to elevate this timeless dish to new heights.
105 min
4 servings
450 calories
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