Ingredients
Scale
- 2 cups pasta flour
- 3 large eggs
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil or parsley, finely chopped
- 2 tablespoons olive oil (for sauce)
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
Instructions
- Make the Dough: Mix pasta flour and eggs in a bowl until a rough dough forms. Knead on a floured surface until smooth.
- Roll Out the Dough: Divide dough into four portions and roll each thinly to about 1/8 inch thick.
- Prepare the Filling: In a bowl, combine ricotta, Parmesan, herbs, salt, and pepper. Taste for seasoning.
- Fill Your Ravioli: Cut squares from rolled dough, place filling on half of them, moisten edges with water, fold over and seal.
- Cook Your Ravioli: Boil salted water; drop in ravioli and cook for 3-4 minutes until they float.
- Make Your Sauce: Heat olive oil in a pan over medium heat; add garlic and tomatoes; simmer for about 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg