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- italian recipes -


    For the filling :

  • 425 grams of ricotta
  • 225 grams of mozzarella cheese
  • 60 grams of Parmesan
  • 1 egg
  • 1 tablespoon chopped parsley
  • salt and pepper

    For the ravioli dough:

  • 700 grams flour
  • 4 eggs
  • 60 ml of water

    For the sauce:

  • 1 kg of tomatoes
  • 60 ml of olive oil
  • 1 cup onion
  • 1 clove garlic
  • 170 grams of tomato paste
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • grated Parmesan cheese for decoration


First make the sauce:

Put the tomatoes in blender and puree do them. Separately, sauté onion and garlic in olive oil. Add tomato puree, tomato paste, a cup and a half of water and all the spices. Mix ingredients and let it boil, then lower heat yes. Leave the sauce to fire an hour, stirring occasionally.

Meanwhile, make the filling for ravioli. In a medium bowl, combine all three types of cheese, chopped, egg, parsley and season to taste with salt and pepper.

For the ravioli dough: Mix flour and half a teaspoon of salt and make a hole in the middle of the bowl, in which you have to put eggs and water. Mix with a wooden spoon until dough forms.

Put the dough on a large area and fold it six to eight minutes until fluffy and elastic. Divide into four and each part with transparent covers. On a floured surface, lies a ball of dough into rectangle, size 43 × 33 cm. Put a teaspoon of filling on the dough and there, so that you get 24 ravioli. With a brush dipped in water, grease filling the spaces between. Largest and second ball of dough and place it above the first.

With a roll for cutting noodles, ravioli cut. Press the edges with a fork to close each ravioli. Let them dry for 15 minutes. Do the same steps with remaining dough and filling.

In a large pot, heat seven liters of water (in which you add salt to taste). Put ravioli with a paddle in the water and boil on low heat 25-30 minutes. Drain them in a colander and place them on a plate heated. Add tomato sauce and sprinkle over the Parmesan cheese on homemade ravioli.








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