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–+ servings

Ricotta and Parmesan Ravioli with Pomodoro Sauce

Oversized ravioli stuffed with a creamy ricotta and parmesan filling.
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Prep Time 2 hours
Cook Time 45 minutes
Resting time 30 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6

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.
Keyword meatless
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