Ricotta and Parmesan Ravioli with Pomodoro Sauce
Ricotta and Parmesan Ravioli with Pomodoro Sauce is one of our favorite pasta dinners. Faced with an abundance of fresh plum tomatoes, I tried to think of what I could make. I set out to make the perfect dish to highlight their bright flavor. I decided to cook them into a luscious garlicky Pomodoro sauce, and to serve it on top of plump ravioli. Of course, to save time, you could use a bottled tomato sauce.
I have to say, for a long time, I was both intrigued and intimidated by ravioli making, I was intrigued by ravioli because they can be stuffed with so many things. But, I was intimidated by the pasta rolling machine. However, after using it a few times, I saw that it was very easy to use, and no longer dreaded ravioli making. I enlisted my husband’s help, and together we had a nice time making the sheets of pasta dough. I love to make this recipe on a day where I can take my time. Then, I really enjoy the whole process of making ravioli.
The Equipment
- To roll out the dough I used a pasta rolling machine, but if you don’t have one, use a rolling pin, and just try and roll the dough as thin as you can.
- You could also use an electric pasta maker, like the Phillips Pasta Maker, but you will probably have to use a rolling pin to get the dough thin enough.
The Ingredients Needed for Ricotta and Parmesan Ravioli with Pomodoro Sauce
- The Flour- use all purpose
- The Parmesan- use Parmigiano Reggiano imported from Italy, if possible, and grate it on the small holes.
- The Ricotta- use fresh ricotta, if you can find it.
Tips for Making Ravioli
- To make this dish, I first made the dough. While the dough rested, I made the pomodoro sauce. Then, I rolled out the ravioloni and filled it and cooked it.
- Give yourself plenty of time to make the ravioloni, and be prepared for it to make your kitchen quite messy.
- I think it’s important to have a very relaxed attitude when making these ravioloni. Your dough does not need to be perfectly thin, your ravioli do not need to be all the same size, and the shapes do not have to be perfect squares. Try and have fun making them.
I had a lot of fun making these ravioloni. I had intended for them to be regular sized ravioli, but as I formed them, they just got bigger and bigger. At any size, I’m sure you’ll love these ravioli, and so will your family.
Ricotta and Parmesan Ravioli with Pomodoro Sauce
Equipment
- pasta rolling machine
Ingredients
For the Ricotta and Parmesan Ravioloni:
- 3 cups all-purpose flour (360g)
- 4 large eggs, beaten
- 1 tsp. extra virgin olive oil
- ¼ tsp. kosher salt
- 1½ cups fresh ricotta cheese
- 1 cup grated Parmesan cheese
- 2 egg yolks
- ½ tsp. kosher salt
For the Pomodoro Sauce:
- 6 plum tomatoes, stems cut out
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 1 cup minced onion
- 2 tbsp. red wine
- 1 bay leaf
- ½ cup chicken broth
- 3 basil leaves
- ½ tsp. sugar
Instructions
For the Ricotta and Parmesan Ravioloni:
- On a large cutting board, place the flour in a large mound. Make a crater in the center and add the eggs, olive oil, and salt. Using a fork, slowly incorporate the flour into the eggs. When the dough becomes very thick, use your hands to finish mixing the dough. You may not need all the flour for your dough.
- Knead the dough for 5 minutes or until it's smooth. Cover it with a bowl and let it rest for 30 minutes. Meanwhile, mix the ricotta, Parmesan, egg yolks, and salt together, for your filling.
- Cut the dough into 6 equal pieces. Cover 5 pieces with a towel. Roll the sixth piece into a small rectangle, dust it with flour, and feed it into the pasta machine, on the thickest setting. Repeat feeding it through the machine, using a narrower setting each time, until the dough is very thin. Repeat with the remaining 5 pieces. After you roll out each piece of dough, cover it very loosely with plastic wrap.
- Lay out one strip of dough at at time, and put teaspoons of filling in a line, about two inches apart, in the upper half of the dough strip. Dab water all around the cheese, fold the bottom of the dough on top of the cheese, and then cut it with a pastry or pizza wheel.
- Bring a large pot of salted water to a boil, and cook the ravioloni in 4 batches for about 5 minutes each. Drain and serve with Pomodoro Sauce.
For the Pomodoro Sauce:
- In a three quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their skins have loosened.
- Drain and peel the tomatoes, and chop them up.
- In a large Dutch oven, heat the butter and oil and cook the onion, and garlic until they're softened. Add the tomatoes and the rest of the ingredients, and simmer for 25 minutes, stirring frequently.
