Our Classic Ravioli will take you back to nostalgic days of childhood and homemade dinners.
Health Benefits:
Ricotta cheese is packed with calcium.
Ingredients
cups all-purpose flour: 2
Large eggs: 3
salt to taste
pepper to taste
large egg yolks: 3
tbsp heavy cream: 2
cup whole-milk ricotta cheese: 1
grated parmesan: 1/4 cup
olive oil
olive oil: 1/4 cup
small diced yellow onion: 1
minced cloves garlic: 4
canned crushed tomatoes: 28 oz
large sprigs oregano: 2
Sugar: 1/2 tsp
pinch crushed red pepper: 1
chopped basil leaves: 1/4 cup
How To Make Classic Ravioli
- For the Ravioli dough:
- Pour the flour into a mound on a clean work surface.
- Sprinkle 1 tsp salt over flour.
- Make a well in the center of the flour with your fingers.
- Crack 2 eggs into the well, then add 2 egg yolks and the heavy cream.
- Break the eggs and combine ingredients with your hands, gradually incorporating more flour into the center until it is all mixed together.
- Knead the dough vigorously until the dough is elastic and smooth. This usually takes about 8 minutes. If it is too sticky to knead, you can dust it with flour a little at a time until kneading is possible.
- Divide the dough into 4 equal lumps, wrap each in plastic, and set aside for at least 30 minutes.
- For the Ravioli filling:
- Mix ricotta cheese, parmesan, egg yolk, 1/2 tsp salt, and a pinch of pepper in a bowl until combined.
- Cover and refrigerate until ready to use.
- For the marinara Sauce:
- In a medium saucepan, heat the oil over medium heat.
- Add onion and stir occasionally until softened. This should take 8-10 minutes or so.
- Add garlic and cook until softened, stirring frequently. This should take about 3-4 minutes.
- Add oregano, crushed red pepper, tomatoes, and sugar, then stir until mixed well.
- Add salt and pepper to taste.
- Turn up to medium-high and bring to a boil.
- Reduce heat to a simmer and cover.
- Let simmer for 30 minutes. Set aside.
- To finish Ravioli:
- Place a large pot of salted water over high heat and bring to a boil.
- In a separate small bowl, beat the remaining egg and 1 tbsp water, and set aside.
- Oil a baking sheet lightly, and set this aside.
- Roll out one lump of dough on a lightly floured surface. You want to roll it into a 6-by-18 inch rectangle.
- Cut this sheet in half lengthwise, so that you have two 3-by-18 inch strips.
- Brush the surface of one strip with the egg wash set aside in step B.
- Plop one heaping teaspoon of the ravioli filling down the center of the second strip of dough, and repeat until you have 8 evenly spaced lumps of filling.
- Lay the first strip of dough over top, carefully matching up the sides as you do.
- Press gently around the dollops of filling to create sealed pockets in the dough.
- Cut between each mound and trim up any excess or jagged edges, then place the ravioli on the baking sheet from step C and cover.
- Repeat until you are out of filling and dough.
- Carefully drop the ravioli into the boiling pot and cook until they float to the surface. This should take about 3 minutes. Be sure to cook in small batches to avoid the ravioli sticking together.
- Serve your Ravioli topped with fresh marinara sauce, and enjoy!
This Classic Ravioli is sure to become a new favorite. Leftovers? Keep them fresh and take them for work tomorrow in a steel lunch box!
Trivia
- The first historical record of Ravioli is from the 14th century!