HOW TO MAKE RAVIOLI SAUCE RECIPES
HOMEMADE RAVIOLI WITH TOMATO SAUCE RECIPE - FOOD.COM
A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!
Total Time 1 hours 15 minutes
Prep Time 1 hours
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Sauce-In a saucepan, or crock pot, combine all ingredients.
- Heat until boiling.
- Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
- Noodles- Mix together.
- Knead for 10 minutes or until dough is elastic.
- Add more water or flour accordingly.
- Filling- Mix all ingredients together.
- Roll out dough, cut into small rectangles, or circles.
- (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
- Seal the edges with a little bit of water and pinch closed.
- (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
- Serve with prepared sauce.
- Especially good with garlic bread and sprinkled with parmesan cheese.
Nutrition Facts : Calories 883.9, FatContent 36.5, SaturatedFatContent 10.4, CholesterolContent 329.6, SodiumContent 1814, CarbohydrateContent 100.2, FiberContent 8, SugarContent 16.8, ProteinContent 39.2
HOMEMADE RAVIOLI RECIPE: HOW TO MAKE IT
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 10 minutes
Prep Time 02 hours 00 minutes
Cook Time 10 minutes
Yield 6 servings.
Number Of Ingredients 28
Steps:
- 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., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., 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., 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 Facts : Calories 856 calories, FatContent 27g fat (13g saturated fat), CholesterolContent 279mg cholesterol, SodiumContent 1139mg sodium, CarbohydrateContent 110g carbohydrate (19g sugars, FiberContent 7g fiber), ProteinContent 42g protein.
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