Homemade Ravioli With Tomato Sauce

Recipe by AmyZoe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
  • Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
  • Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
  • Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
  • On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
  • Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
  • Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
  • Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
  • Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
  • In large kettle, bring 8 quarts water to boil.
  • Add salt, oil, and ravioli.
  • Boil gently, uncovered, 25-30 minutes, or until done.
  • Turn half of ravioli into colander at one time, drain well.
  • Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.
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