Ravioli

A classic Italian stuffed pasta dish. We will make the pasta, the sauce, and the stuffing, so hold on, its a drawn out process

Ingredients

• Pasta
  • 6.6 cups Flour
  • 6 Eggs
  • 6 oz Water
  • 2 tsp Olive oil
• Sauce
  • 28 oz Crushed tomatoes (1 can)
  • 12 oz Tomato puree (1 can)
  • 3 oz Tomato paste (1 can)
  • 4 oz Parmesan – grated (1/2 cup)
  • 4 oz Water
  • 3 TBL Sugar
  • 2 TBL Fresh Basil – 2 tsp dry
  • 1 TBL Fresh Parsley – 1 tsp dry
  • 1 TBL Fresh Oregano – 1 tsp dry
  • 1 Garlic clove
  • 1/2 tsp Kosher salt and 1/4 tsp Pepper
• Filling
  • 15 oz Ricotta cheese
  • 16 oz Mozzarella – block that you shred
  • 3 oz Parmesan – block that you shred
  • 2 tsp Basil
  • 1 tsp Parsley
  • 1 tsp Oragano
  • 1/4 tsp Garlic powder
  • 1/8 tsp salt and pepper (or to taste)

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. Put pasta ingredients in a bowl and mix 8-10 mins, then rest 30 mins.
3. Make Sauce
   1. In a Dutch oven combine sauce ingredients.
   2. Bring to a boil and then reduce heat to simmer and cover for 1 hour.
4. Combine filling ingredients and keep in fridge until ready.
5. Make Ravioli
   • Divide pasta into 4 equal parts. Roll one portion into a 1/16″ thick layer.
   • Place rounded tablespoon of filling 1″ apart over half the pasta.
   • Brush around the filling with water.
   • Fold other half of the pasta over and press round filling to seal.
   • Using a pasta cutter, cut the pressed pasta into squares.
   • Repeat with the other three pieces of dough.
6. Cook Ravioli
   • Bring a kettle of salted water to a boil.
   • Add ravioli and reduce heat to a gentle simmer.
   • Cook 1 – 2 mins, until ravioli floats.
7. Drain and place on serving plates and spoon over the sauce.
8. Garnish with chopped parsley and Parmesan.