May 21, 2010

Homemade Ricotta-Parmesan Ravioli in Marinara

I was in the mood for some ravioli for dinner tonight. I have made pierogis in the past but I have never tried to make my own ravioli. The filling is simple and versatile, the dough is easy to work with (I use this dough for my pierogis) and the marinara sauce is my favorite to date that I have tried. I strain the marinara sauce because my family hates chunks. Oh, the things we do for our family!


Marinara Sauce

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 (6 oz) can tomato paste
  • 1 (28 oz) can whole tomatoes, undrained
  • 1/2 c dry red wine
  • 2 tsp sugar
  • Sea salt, to taste (don't be shy!)
  • Ground black pepper, to taste
Ravioli Filling - I use half and freeze the other half

  • 2 c ricotta cheese
  • 1 c Parmesan cheese
  • 3 large eggs
  • 1/2 c shredded mozzarella cheese
  • 1/4 c chopped fresh parsley
  • Sea salt, to taste

  • 2 c flour
  • 1 tsp salt
  • 1 egg
  • 1/2 c milk or water (I use milk)

  • Make marinara sauce. In a large dutch oven, heat oil over medium-high heat.
  • Add onion, garlic, dried pepper flakes, basil and oregano; saute about 4 minutes.
  • Add tomato paste, stir 2 minutes.
  • Add whole tomatoes and cut up with a fork as adding to the pot.
  • Add wine.
  • Season with salt, pepper and sugar.
  • Simmer uncovered at least 1 hour, stirring occasionally.
  • Add water if a thinner sauce is desired (I added about 1 1/2 c of water).
  • While the marinara sauce is simmering, make the ravioli filling.
  • Combine all filling ingredients, ricotta, Parmesan, eggs, mozzarella, parsley and sea salt; Set aside.
  • Make the dough. Combine all dough ingredients, flour, salt, egg and milk. Knead dough over lightly floured surface.
  • Roll out dough to 1/8-inch thickness.
  • Using a glass, cut circles out of the dough.
  • Assemble the ravioli. Place about 1 tbsp of filling in the middle of a circle and wet the edges of the dough with water. Place another circle on top and push down edges together. Seal with tines of a fork. Repeat until there are no circles remaining.
  • Place ravioli in boiling water and cook for about 4 minutes, stirring gently to avoid breaking.
  • Place ravioli in the marinara sauce. I first strain my sauce so there are no chunks.
  • Top with cheese. Serve and enjoy!

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