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A close-up of square ravioli pasta covered in a rich tomato sauce and garnished with fresh basil leaves.

Homemade Ravioli with Tomato Sauce

Learn to make classic homemade ravioli with a rich tomato sauce. This recipe is perfect for impressing family and friends with a comforting and delicious pasta dish.
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Prep Time 45 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 856
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Dough
  • 5 cups all-purpose flour plus more if needed
  • 6 large eggs
  • 1/2 cup water
  • 1 tablespoon olive oil
For the Sauce
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups tomato puree
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup water
  • 1/3 cup tomato paste
  • 3 tablespoons sugar
  • 2 tablespoons minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Filling
  • 1 carton (15 ounces) ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 2 teaspoons minced fresh basil
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Equipment

  • Large bowl
  • Dutch oven
  • Pastry wheel
  • Soup kettle

Method
 

  1. Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
  2. Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  3. In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
  4. Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. Keep pasta covered until ready to use. Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
  5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.

Nutrition

Calories: 856kcalCarbohydrates: 110gProtein: 42gFat: 27gSaturated Fat: 13gCholesterol: 279mgSodium: 1139mgFiber: 7gSugar: 19g

Notes

This recipe makes a generous amount of ravioli, perfect for a family meal or for freezing extra portions for later.

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