Directions:
- Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
- Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
- Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
- Turn onto floured surface. Knead until smooth and elastic-6 to 8 minutes. Divide into quarters.
- On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
- Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
- Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
- Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
- Place on flour-covered sheet of waxed paper to dry-about 15 minutes. Turn once. Repeat with remaining dough and filling.
- In large kettle, bring 8 quarts water to boil.
- Add salt, oil, and ravioli.
- Boil gently, uncovered, 25-30 minutes, or until done.
- Turn half of ravioli into colander at one time, drain well.
- Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.41 Kcal (1672 kJ) | ||
| Calories from fat | 154.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.14g | 26% | |
|---|---|---|---|
| Cholesterol | 109.81mg | 37% | |
| Sodium | 2674.33mg | 111% | |
| Potassium | 581.59mg | 12% | |
| Total Carbs | 40.42g | 13% | |
| Sugars | 6.41g | 26% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 21.39g | 43% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 1.5mg | 8% | |
| Calcium | 377.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 141.93 Kcal (594 kJ) | ||
| Calories from fat | 54.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 26% | |
|---|---|---|---|
| Cholesterol | 39.02mg | 37% | |
| Sodium | 950.34mg | 111% | |
| Potassium | 206.67mg | 12% | |
| Total Carbs | 14.36g | 13% | |
| Sugars | 2.28g | 26% | |
| Dietary Fiber | 1.31g | 15% | |
| Protein | 7.6g | 43% | |
| Vitamin C | 7mg | 33% | |
| Iron | 0.5mg | 8% | |
| Calcium | 134.2mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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