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Homemade Ravioli with Fresh Tomato Sauce Recipe

Homemade Ravioli with Fresh Tomato Sauce Recipe

Homemade ravioli is a comforting dish that brings the warmth of Italian cuisine right into your kitchen. This easy weeknight dinner features plump, tender pockets of pasta stuffed with creamy ricotta cheese, served with a vibrant fresh tomato sauce and garnished with fragrant basil. It’s a dish that not only satisfies your cravings but also impresses with its homemade charm.

Why You’ll Love This Recipe

Making your own ravioli is easier than you think, and the results are infinitely more rewarding than store-bought. This recipe is:

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  • Simple: With straightforward steps, you can master homemade pasta.
  • Flavorful: Fresh ingredients create a deliciously rich taste.
  • Customizable: You can adjust the filling to suit your palate.
  • Impressive: Serve it at dinner parties to wow your guests!

Ingredients

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups fresh tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped (plus more for garnish)
  • Salt and pepper to taste
  • Extra Parmesan for serving

How to Make Homemade Ravioli with Tomato Sauce

  1. Make the Dough: On a clean surface, mound the flour and create a well in the center. Add the eggs and salt. Using a fork, gently whisk the eggs, gradually incorporating the flour until a dough forms.
  2. Knead the Dough: Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
  3. Prepare the Filling: In a bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, and a pinch of salt and pepper. Set aside.
  4. Roll Out the Dough: Divide the dough into four pieces. Roll out one piece at a time to about 1/16 inch thickness, using a pasta machine or a rolling pin. Keep the remaining dough covered to prevent it from drying out.
  5. Shape the Ravioli: Cut the rolled-out dough into squares (about 3 inches). Place a teaspoon of the filling in the center of each square. Moisten the edges with water, fold the dough over, and press to seal.
  6. Cook the Ravioli: Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
  7. Make the Sauce: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the diced tomatoes and cook for 5-7 minutes until softened. Stir in chopped basil, salt, and pepper.
  8. Combine and Serve: Gently toss the cooked ravioli in the tomato sauce. Serve topped with extra Parmesan and fresh basil leaves.

Tips for the Best Results

  • Ensure your dough is well-kneaded for a smooth texture.
  • Keep the filling chilled until you’re ready to use it.
  • Use a fork to crimp the edges of the ravioli for a decorative touch and better sealing.

Easy Variations

  • Swap the ricotta for a mixture of sautéed spinach and feta for a healthier filling.
  • Add roasted garlic to the filling for a richer flavor.
  • Experiment with different herbs like thyme or oregano in the sauce.

What to Serve With It

  • A simple green salad with vinaigrette
  • Garlic bread for dipping
  • A glass of red wine, such as Chianti
  • Steamed vegetables for a balanced meal

Storage and Reheating

Store any leftover ravioli in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet with a bit of olive oil or in the microwave until heated through. If you want to freeze ravioli, place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag for up to 2 months.

Recipe Card

Recipe Name: Homemade Ravioli with Fresh Tomato Sauce
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes
Yield/Servings: 4 servings
Ingredients:

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 cup ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cups fresh tomatoes, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped (plus more for garnish)
  • Salt and pepper to taste
  • Extra Parmesan for serving

Instructions:

  1. On a clean surface, mound the flour and create a well in the center. Add the eggs and salt. Using a fork, gently whisk the eggs, gradually incorporating the flour until a dough forms.
  2. Knead the dough for about 8-10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
  3. In a bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, and a pinch of salt and pepper. Set aside.
  4. Divide the dough into four pieces. Roll out one piece at a time to about 1/16 inch thickness. Keep the remaining dough covered.
  5. Cut the rolled-out dough into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Moisten the edges with water, fold, and press to seal.
  6. Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes or until they float. Remove with a slotted spoon.
  7. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add tomatoes and cook for 5-7 minutes. Stir in basil, salt, and pepper.
  8. Gently toss the cooked ravioli in the sauce. Serve topped with extra Parmesan and basil.

Notes: For best results, keep the filling chilled and the dough covered while working.

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