Ingredients 18
Estimated cost €8.50
For the ravioli dough
For the ricotta filling
For the tomato sauce
Equipment
Bowl
Rolling pin
Ravioli cutter
Fork
Colander
Skillet
Knife
Cutting board
Wooden spoon
Plastic wrap
Instructions
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Add the eggs and a pinch of salt to the well.
Mix gently with a fork, then knead the dough by hand for about , until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at room temperature.
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In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and garlic and sauté until translucent.
Add the crushed tomatoes, a pinch of sugar (optional), salt and pepper. Simmer over low heat for , until the sauce thickens.
Add the torn basil leaves at the end of cooking. Set aside.
Place small spoonfuls of filling at regular intervals on one half of the dough.
Cover with the other half of the dough and gently press around each portion of filling to seal the ravioli.
Use a cutter or a knife to cut out the ravioli and seal the edges with a fork if needed.
Drop in the ravioli and cook them for , until they float to the surface.
Drain thoroughly.
Serve immediately, topped with fresh basil leaves and grated Parmesan, if desired.
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Goes well with
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Nutrition facts
per serving · estimate- Protein12 g11%
- Carbs56 g52%
- Fat18 g37%
- Fiber6 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
For an even more flavorful sauce, let the tomatoes simmer longer over low heat with a little white wine! 🍷 You can also add vegetables like spinach or mushrooms to mix things up. 🍄
Freezing : Can you freeze this recipe?
YesUncooked ravioli: Very good, freeze flat then in zip bags, for up to 3 months. Cook without thawing. Cooked ravioli: Not recommended (soft texture). Tomato sauce: Very good, up to 3 months in portions.
Storage : How long does it keep?
Cooked ravioli: keep 2-3 days max in an airtight container in the fridge. Tomato sauce: keeps 4-5 days max in an airtight container in the fridge.
Making ahead : Can you make it the day before?
YesTomato sauce: Yes, it develops more flavor. Dough and filling: make the day before, store separately in the fridge. Uncooked ravioli: 1 day max, floured under plastic wrap in the fridge.
Reheating : How do you reheat it?
Cooked ravioli: In a pan with sauce or a knob of butter over low heat. Microwave possible, watch to avoid drying out or softening. Tomato sauce: In a saucepan over low heat or in the microwave.
Variations
- Add chopped spinach to the ricotta filling.
- Use canned tomato sauce to save time.
- Top with grated Parmesan and fresh basil.
Mistakes to avoid
- Rolling the dough too thick: roll it out thinly.
- Sealing the ravioli poorly: seal the edges well so the filling does not escape into the water.
- Cooking too long: 3 to 4 minutes is enough, until they float to the surface.
Frequently asked questions
How do you make ravioli dough?
Pour 300 g of flour into a bowl, make a well, add the 3 eggs and a pinch of salt, mix with a fork, then knead the dough by hand before letting it rest.
How do you make the ricotta filling?
Mix 250 g of ricotta with 50 g of grated Parmesan, an egg, a pinch of nutmeg, salt and pepper until smooth. Keep it in the refrigerator until you are ready to fill the ravioli.
How long should you cook fresh ravioli?
Drop the ravioli into a large pot of boiling salted water and cook them for 3 to 4 minutes, until they float to the surface. Drain them thoroughly before tossing them with the sauce.
How do you make the tomato sauce for the ravioli?
Dip the tomatoes in boiling water for 30 seconds, peel and crush them, then simmer them with the onion, garlic, olive oil and sugar. Add the fresh basil before serving.
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Ricotta Ravioli with Tomato Sauce
Step 1 of 6
Add the eggs and a pinch of salt to the well.
Mix gently with a fork, then knead the dough by hand for about , until it becomes smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at room temperature.
For this step
- 2 ⅓ cups flour
- 3 eggs
- 1 pinch of salt
- 1 cup ricotta cheese
- ½ cup parmesan
- 1 eggs
- 1 pinch of nutmeg
- salt
- pepper
- 2 ¾ cups tomatoes
- 1 onions
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp sugar
- salt
- pepper
- 10 leaves of basil
- ½ cup parmesan