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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love to bake and cook, especially Italian dishes. 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 Ingredients:
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
6 eggs |
3/4 cup water |
2 teaspoons olive oil |
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 garlic clove, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
filling: |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/3 cup grated parmesan cheese |
1 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 |
Directions:
1. Place 6 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, about 8-10 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 the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. 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 for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.
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