This recipe is a favourite at home and a great meal to make Sunday nights. It is tasty and as one of my son’s says “ just yum”. Note: For another alternative filling that is very quick and easy – use shredded ham with finely grated Parmesan cheese with salt and pepper.
6 cups plain flour
3/4 cup water
2 teaspoons olive oil
1 can crushed tomatoes
1/2 cup tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons Worcester sauce
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
1 carton ricotta cheese
2 cups shredded 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
A good sprinkle of salt and pepper
Place 6 cups flour in a large bowl. Make a well in the centre. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured bench and knead until smooth and elastic, approx 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and rest for 30 minutes.
Meanwhile in saucepan combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes stirring occasionally.
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into 2 roll one portion to 1/16-in. thickness (fairly thin is better). (Keep pasta covered until ready to use.) Working quickly and using a cookie cutter, cut out circles of pasta. Place rounded teaspoonfuls of filling in middle of pasta circle. Brush around filling with water to moisten. Place second pasta round over; press edges down with fork to seal. 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 for approx. 5 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli and sprinkle with Parmesan cheese. Serves 6 Enjoy.