This is the ravioli recipe we use in our classes. Change up the filling any way that sounds delicious to you!
Handmade Filled Ravioli with Marinara Sauce
Handmade Ravioli with Marinara Sauce
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Category
Dinner
Cuisine
Italian
Servings
2
Prep Time
45 minutes
Cook Time
7 minutes
Ingredients
-
1 cup (125g) semolina or all-purpose flour
- 2 large eggs
- 1 teaspoon kosher salt
- 4 oz (125g) ricotta cheese
- 1 ounce freshly grated Parmesan cheese
- ½ teaspoon lemon juice
- Fresh or dried herbs
- Red pepper flakes
- Salt and black pepper
- 2 Tbs. olive oil
- ½ medium onion, finely diced
- 2 cloves of garlic
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 1 28oz. can of San Marzano tomatoes
For the Dough
For the Filling
Marinara
Method
Make the dough
On a large, clean work surface, pour flour in a mound. Make a well in the center about 4 inches wide.
Pour eggs and salt into the well and use your finger to break up the yolks.
Gradually incorporate the flour into the eggs until a wet, sticky dough has formed.
Knead the dough, until the dough develops a smooth, elastic texture similar to a firm ball of Play-Doh. If the dough feels too wet, add a bit of flour. If it feels too dry, add a bit of water.
Wrap the ball of dough tightly in plastic wrap or cover with a bowl and rest on the countertop for 30 minutes.
Make the Filling
Use paper towels to press as much liquid as possible out of the ricotta.
Transfer the ricotta to a mixing bowl.
Add the Parmesan cheese and lemon juice to the ricotta.
Season to taste with salt and pepper and stir to combine.
Form and Cook the Ravioli
Unwrap the rested dough and divide into 2 pieces.
With a rolling pin, roll the dough into a round about 1/8 inch thick.
Use a cookie cutter or glass to cut out as many rounds as possible.
Fold the pasta rounds along its midline to make a light crease and re-open.
Place 1/2 teaspoon of the ricotta mixture on the round.
Moisten the pasta with a wet finger around the ricotta balls and fold the top over, pressing down to remove air bubbles and create a seal around the filling.
Seal the edges well.
To cook ravioli, bring a large pot of salted water to a boil. Cook ravioli by submerging in boiling water and cooking for 3 minutes (ravioli should float). Remove from the water and top with marinara.
Make the Marinara
Put a saucepan on the stove over low heat.
Add the olive oil. When warm, add the onion and thyme, and cook gently for 8-10 minutes.
While the onions are cooking, peel and mince the garlic, then crush the tomatoes.
When the onions are soft and just getting brown, add the garlic, and cook for a minute until the mixture is fragrant.
Add the crushed tomatoes to the pan, then adjust heat to a simmer.
Cook for about 15 minutes, stirring occasionally until the sauce is thickened.