Ravioli with Roma Tomato Sauce

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Ravioli with Roma Tomato Sauce
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25 min.
ready in 2 h.
Ready in


For Pasta Dough
3 large eggs
6 egg yolks
3 cups all-purpose flour
¼ tsp salt
For Ravioli Filling
2 cups Ricotta cheese
1 cup Parmesan (grated)
salt (to taste)
freshly ground Black pepper (to taste)
2 egg yolks (whites reserved)
flour (for sprinkling)
For Tomato Sauce
3 cloves garlic cloves (peeled and crushed)
½ cup olive oil
12 ripe Roma tomatoes (chopped)
salt (to taste)
freshly ground Black pepper (to taste)
fresh Basil (for garnish)
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilgarlic cloveeggsalt

Preparation steps

For Pasta Dough:
In the bowl of a food processor, combine all the ingredients. Process just until the dough mixture pulls away from the sides of the bowl. transfer dough to a mixing bowl and knead by hand for several minutes until smooth. If the dough is too dry, add a few drops of water, a drop at a time. Divide dough into 4 equal portions and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
For the Pasta Filling:
In a blender, add the cheeses, salt and pepper. Pulse several times to blend. Add the egg yolks and pulse until incorporated.
To Assemble the Ravioli:
Using a pasta machine; roll each disc of dough into a thin sheet. Place tablespoon-size dollops of filling 1 1/2-inches apart on one of the sheets. Brush a little egg white around each dollop. Place another sheet directly on top. Press gently around the filling to remove any air pockets and seal the edges of the sheets. Using a ravioli cutter or a sharp knife, cut out ravioli squares. Sprinkle lightly with flour to prevent dough from sticking together. Repeat with remaining sheets.
Cook ravioli in a pot of boiling salted water until they float to the top, about 3 to 4 minutes. Drain well.
For Tomato Sauce:
In a large pot, saute the garlic in olive oil until soft and fragrant. Add tomatoes, salt and pepper and cook until tomatoes begin to soften. Remove from heat source and blend with an immersion blender until smooth. Toss with pasta and divide between pasta plates; garnish with fresh basil leaves. Serve.