Homemade Ravioli with Tomato Sauce
A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!
- Ready In:
- 1hr 15mins
- 1⁄4 cup vegetable oil
- 1 cup finely chopped onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 1 (5 1/2 ounce) can tomato paste
- 1 1⁄2 cups water
- 1 teaspoon salt
- 2 tablespoons parsley
- 2 teaspoons sugar
- 1 tablespoon oregano
- 1 teaspoon basil
- 1⁄4 teaspoon pepper
- 3 cups flour
- 4 eggs
- 1⁄4 cup water
- 3⁄4 lb ground beef, cooked
- 4 tablespoons cheddar cheese
- 1 tablespoon fine breadcrumbs
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 egg, beaten slightly
- Sauce-In a saucepan, or crock pot, combine all ingredients.
- Heat until boiling.
- Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
- Noodles- Mix together.
- Knead for 10 minutes or until dough is elastic.
- Add more water or flour accordingly.
- Filling- Mix all ingredients together.
- Roll out dough, cut into small rectangles, or circles.
- (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
- Seal the edges with a little bit of water and pinch closed.
- (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
- Serve with prepared sauce.
- Especially good with garlic bread and sprinkled with parmesan cheese.
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These were amazing! i only made the raviolis and not the sauce. It was my first time making ravioli and the directions were so helpful. i did leave the cheese out of the filling, but it was still great. i doubled the recipe and froze a bunch. They're better fresh, but are still tasty after being frozen. i will definitely be making this again!! Thanks oodles, Pamela!1Reply
This recipe is right on! The sauce is perfect and could easily be doubled for a large crowd. I used my own filling using ricotta cheese, and a parmesean/romano/asiago mix you get in the refrigerated isle. Along with a little bit of bread crumb, salt, pepper, and the egg. They turned out to be the most perfect cheese raviolis! Making the raviolis took more time than I would have liked, but it was my first time, so next time shouldn't take as long since I know what it takes to get the dough rolled out and cut. Love this! Will make it again for sure!Reply
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