Homemade Ravioli with Chunky Tomato Sauce
Ingredients:
For the ravioli:
2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil
A pinch of salt
1 cup ricotta cheese
1/2 cup cooked spinach, drained and chopped (or you can use a cheese filling)
1/4 cup grated Parmesan cheese
Salt and pepper to taste
A few tablespoons of water (if needed)
For the chunky tomato sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
4 large ripe tomatoes, chopped (or 1 can crushed tomatoes)
Salt and pepper to taste
1 teaspoon dried oregano
A pinch of red pepper flakes (optional)
Fresh basil leaves, for garnish
Grated Parmesan cheese, for topping
Instructions:
1. Make the pasta dough:
On a clean surface, pile the flour and make a well in the center.
Crack the eggs into the well, add olive oil, and a pinch of salt.
Use a fork to whisk the eggs and slowly incorporate the flour from the edges.
Once the dough starts to form, knead it by hand for about 10 minutes until smooth and elastic. If it’s too dry, add a little water.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. Prepare the filling:
In a bowl, combine ricotta cheese, spinach (or any other filling you prefer), grated Parmesan, and a pinch of salt and pepper.
Mix well and set aside.
3. Roll out the dough:
After resting, divide the dough into two portions. Roll each portion out on a floured surface as thin as possible (use a pasta machine if you have one).
Lay one sheet of dough flat on the surface.
4. Assemble the ravioli:
Place small spoonfuls of the cheese mixture about 1-inch apart on the dough.
Place the second sheet of dough over the filled sheet and press down around each mound of filling to seal.
Cut the ravioli into squares or use a ravioli cutter for a more decorative edge.
Use a fork to press the edges to seal them completely. Set the ravioli aside.
5. Prepare the chunky tomato sauce:
Heat olive oil in a large pan over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Add the garlic and cook for another minute.
Add the chopped tomatoes, salt, pepper, oregano, and red pepper flakes.
Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and becomes chunky.
6. Cook the ravioli:
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 3-4 minutes, or until they float to the top.
Use a slotted spoon to remove the ravioli.
7. Serve:
Plate the ravioli and spoon the chunky tomato sauce over the top.
Sprinkle with fresh grated Parmesan cheese and garnish with basil leaves.
Serve immediately and enjoy!
Tips:
If you don’t want to make ravioli from scratch, store-bought fresh ravioli will also work well.
You can add any other vegetables or meat to the filling, like sautéed mushrooms, ground beef, or even ricotta and lemon zest for a fresher filling.
Enjoy your delicious homemade ravioli!