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Homemade Ravioli with Tomato Sauce

Homemade Ravioli with Tomato Sauce created by Linajjac

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
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@ Pamela
Contributor
@ Pamela
Contributor
"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!!"
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  1. Nikki Y.
    ok so I took cream cheese instead of ricotta and parm and replaced it and just used beef instead of veal and chedder and these raviolli came out fantastic. You must try this.
    Reply
  2. Three Kids Make Me
    I'm not going to star rate this because I didn't make the sauce or the dough, just the filling. I used a vegan mozzarella cheese substitute rather than the cheddar, but made it the same otherwise, and it was delish! Think next time I'll add a touch of basil. Thanks Pamela!
    Reply
  3. Pink Kitchenaid Lov
    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!
    Reply
  4. KoreanSPICEissoooni
    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
  5. 840744
    Please forgive me...I already had store bought ravioli, but I made the sauce from this recipe and i must say...It's pretty damn good!! My girlfriend loves it and so do I, I'm definitely using this sauce recipe for future dishes. Thanks a bunch :)
    Reply
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