Tomato Sauce Ravioli

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Tomato Sauce
  • Tomatoes (peeled and crushed) : 800 grams
  • Onion (finely chopped) : 1 medium-sized
  • Garlic (minced) : 2 cloves
  • Olive Oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Sugar : 1 teaspoon
  • Basil (chopped) : 1 tablespoon
  • Oregano : 1 teaspoon
  • Black Pepper : 1/2 teaspoon
• Ravioli Filling
  • Ricotta Cheese : 250 grams
  • Parmesan Cheese (grated) : 50 grams
  • Spinach (cooked and chopped) : 200 grams
  • Egg : 1 large-sized
  • Nutmeg : 1/4 teaspoon
  • Salt : 1/2 teaspoon
  • Black Pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Tomato Sauce
• Heat olive oil in a large saucepan over medium heat.
• Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
• Add the crushed tomatoes, salt, sugar, basil, oregano, and black pepper. Stir well.
• Reduce the heat to low and let the sauce simmer for 30 minutes, stirring occasionally.
• Taste and adjust the seasoning if needed.
• Ravioli Filling
• In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, cooked and chopped spinach, egg, nutmeg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
• Assembling the Ravioli
• Roll out the pasta dough into thin sheets.
• Place small spoonfuls of the ravioli filling onto one sheet of pasta, leaving enough space between each spoonful.
• Brush water around the filling to help seal the ravioli.
• Place another sheet of pasta on top and press down gently around each filling to seal the ravioli.
• Use a ravioli cutter or a sharp knife to cut out individual ravioli.
• Repeat the process until all the filling and pasta sheets are used.
• Cooking the Ravioli
• Bring a large pot of salted water to a boil.
• Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface.
• Remove the cooked ravioli from the water using a slotted spoon and transfer them to a serving dish.

Tips

• Make sure to cook the ravioli in batches to avoid overcrowding the pot.
• Serve the tomato sauce ravioli with a sprinkle of grated Parmesan cheese and fresh basil leaves for added flavor.

Information

• You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days.
• Leftover ravioli can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.