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.
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.