Homemade Ravioli With Tomato Sauce

Total Time: 4 hrs 30 mins Preparation Time: 3 hrs Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese, diced
• 1/4 cup grated parmesan cheese
• 1 egg
• 1 tablespoon parsley, chopped
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups all-purpose flour (unsifted)
• 1/2 teaspoon salt
• 4 eggs
• 4 tablespoons water
• 2 tablespoons salt
• 2 tablespoons salad oil (or olive oil)
• grated parmesan cheese
• 35 ounces italian tomatoes
• 1/4 cup olive oil or 1/4 cup salad oil
• 1 cup onion, finely chopped
• 1 garlic clove, crushed
• 6 ounces tomato paste
• 2 sprigs parsley
• 1 tablespoon salt
• 2 teaspoons sugar
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon pepper

Recipe

• 1 make italian tomato sauce: puree undrained tomatoes in blender. in hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. bring to boiling and reduce heat. simmer, covered stirring occasionally, 1 hour.
• 2 meanwhile, make ravioli filling: in medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. set aside.
• 3 make noodle dough: combine flour and 1/2 teaspoon salt in medium bowl and make well in center. add eggs and water. beat with wooden spoon until dough forms ball and leaves side of bowl.
• 4 turn onto floured surface. knead until smooth and elastic--6 to 8 minutes. divide into quarters.
• 5 on lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. cover with film.
• 6 roll a second quarter into a 17x13 inch rectangle. drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
• 7 lightly brush edges and spaces between mounds of filling with water. place first dough rectangle on top and tirm edges with pastry wheel.
• 8 run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
• 9 place on flour-covered sheet of waxed paper to dry--about 15 minutes. turn once. repeat with remaining dough and filling.
• 10 in large kettle, bring 8 quarts water to boil.
• 11 add salt, oil, and ravioli.
• 12 boil gently, uncovered, 25-30 minutes, or until done.
• 13 turn half of ravioli into colander at one time, drain well.
• 14 turn ravioli into heated large serving dish. top with tomato sauce and pass remaining sauce. sprinkle ravioli with parmesan.