Ravioli

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Friends are coming over and you need to display your culinary skills for the best show? Dishes that look complicated but are easy to make are a winner at a dinner planned for friends and extended family. Ravioli is one Italian dish that looks as if too much effort has been invested into it. But we know the drill, just a few practice sessions and we can surely master it. Upgrade your pasta dinners with ravioli in tomato sauce. You can opt for ravioli from scratch or just buy a bag of ravioli and splash it into the sauce. There is a huge range of sauces or styles to choose from for ravioli sauce. 

Ravoli

The ravioli isprepared by cooking dough stuffed with a mixture of your choice. You can getright to assembling baked ravioli for a quick and delicious dinner with frozenravioli. You can also customize your ravioli dough by stuffing them withfillings such as ricotta or beef and tossing them in your favorite sauce.
Servings 6
Prep Time 2 hrs
Cook Time 15 mins

Ingredients

  • 5 cup all-purpose flour
  • 6 eggs
  • 1/2 cup water
  • 1 tbsp olive oil

Sauce

  • 1 can crushed  tomatoes
  • 1 cup tomato puree
  • 1/2 cup grated parmesan cheese
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tbsp sugar
  • 2 tbsp minced fresh basil
  • 1 tbsp minced fresh parsley
  • 1 tbsp minced fresh oregano
  • 1 chopped garlic clove
  • 1/2 tbsp salt
  • 1/4 tbsp pepper

Filling

  • 500 grams ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1 large egg
  • 2 tbsp chopped basil
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 1/4 tbsp garlic powder
  • 1/8 tbsp salt
  • 1/8 tbsp pepper

Instructions

  • Place 5 cups of flour in a large bowl. Make a well in the centre.
  • Add eggs, water and oil in a separate bowl and beat them.
  • Now add the beaten eggs into the well of flour.
  • Knead the dough until smooth and elastic for about 4-6minutes.
  • Add water if the consistency requires to. Cover the dough and letit rest for 30 minutes.
  • Take a pot, add all the three tomato variations,water, sugar, parmesan cheese, basil, oregano, parsley and garlic
  •  Keep it on a low-medium heat. Add salt and pepper and let itsimmer.
  • Cover and simmer for 1 hour and stir it occasionally.
  • Take a large bowl, add ricotta cheese, mozzarella cheese, parmesancheese, egg, basil, parsley, oregano, garlic powder, salt and pepper.
  • Cover and refrigerate until ready to use.
  •  Divide pasta dough into four portions. Roll 1 portion to 1/16-inchthickness. 
  • Work quickly, place rounded teaspoons of filling 1 inch apart overhalf of the pasta sheet. 
  • Fold sheet over; press down to seal. Cut into squares with apastry wheel. 
  • Repeat the same with remaining dough and filling.
  • Boil water in a pot and add a pinch of salt in it.
  •  Add ravioli into the boiled water. Reduce heat to a gentle simmer.
  • Cook until ravioli float to the top and are tender.
  •  Drain the ravioli into a colander.
  • Place the cooked ravioli onto a plate and spoon the sauce over it.
  • Garnish with cheese and serve hot.
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