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🍽️ Homemade Potato Ravioli with Tomato-Onion Sauce

675 kcal · 30 min · 4 servings

Homemade Potato Ravioli with Tomato-Onion Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Put the flour into a large bowl.
  2. 2. Add the eggs, 2 tablespoons of olive oil, a large pinch of salt, and 3 to 4 tablespoons of water.
  3. 3. Knead the ingredients with the dough hooks of a hand mixer until you have a smooth and firm dough.
  4. 4. If the dough seems too dry, knead in a little more water.
  5. 5. Sprinkle some flour on your work surface.
  6. 6. Take out the dough and knead it vigorously for 5 minutes with hands lightly dusted with flour.
  7. 7. Wrap the dough in cling film.
  8. 8. Let the dough rest in the refrigerator for 1 hour.
  9. 9. Wash the potatoes thoroughly.
  10. 10. Place the potatoes on a baking sheet.
  11. 11. Wash the garlic and dry it.
  12. 12. Cut off the top part of the garlic bulb including the stem base.
  13. 13. Place the garlic bulb on a piece of aluminum foil.
  14. 14. Drizzle some olive oil, salt, and pepper over the garlic.
  15. 15. Place the cut-off piece back on top of the garlic.
  16. 16. Wrap the garlic bulb tightly in the aluminum foil.
  17. 17. Place the wrapped garlic bulb on the baking sheet with the potatoes.
  18. 18. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
  19. 19. Bake the potatoes and garlic for 1 hour on the second rack from the bottom.
  20. 20. Take the baking sheet out of the oven.
  21. 21. Let the potatoes cool down for a short while.
  22. 22. Peel the cooled potatoes.
  23. 23. Press the potatoes through a potato ricer into a bowl.
  24. 24. Alternatively, you can mash the potatoes with a potato masher.
  25. 25. Take the garlic out of the aluminum foil.
  26. 26. Squeeze the garlic cloves out of their skins.
  27. 27. Add the garlic to the potatoes.
  28. 28. Wash the thyme and shake it dry.
  29. 29. Pluck the thyme leaves from the stems.
  30. 30. Add half of the thyme leaves to the potatoes.
  31. 31. Grate the cheese finely.
  32. 32. Add half of the remaining olive oil to the potato mixture.
  33. 33. Add the grated cheese.
  34. 34. Season the filling generously with salt and pepper.
  35. 35. Mix all the filling ingredients well together.
  36. 36. Take the dough out of the cling film.
  37. 37. Divide the dough into two halves.
  38. 38. Take one piece of dough and run it through the smooth roller of a pasta machine 5 times.
  39. 39. Place the pasta sheets on a floured work surface.
  40. 40. Dust the dough with flour repeatedly so it does not stick.
  41. 41. Alternatively, you can roll out the dough very thinly with a rolling pin.
  42. 42. Place the finished pasta sheets between two layers of cling film.
  43. 43. Remove the top layer of cling film from one pasta sheet.
  44. 44. Take a teaspoon and form small portions of the potato filling (about cherry-sized).
  45. 45. Place the filling portions side by side on the pasta sheet at intervals of 4 cm.
  46. 46. Cut the dough into squares around the filling using a pizza cutter or pastry wheel.
  47. 47. Brush the edges of the dough squares with a little water.
  48. 48. Sprinkle semolina on a baking sheet.
  49. 49. Fold the dough squares into triangles.
  50. 50. Place the ravioli on the baking sheet dusted with semolina.
  51. 51. Process the second pasta sheet in the same way.
  52. 52. Fill a large pot with plenty of water and add salt.
  53. 53. Bring the salted water to a boil.
  54. 54. Wash the tomatoes and pat them dry.
  55. 55. Halve the tomatoes.
  56. 56. Peel the onions.
  57. 57. Halve the onions and dice them finely.
  58. 58. Heat the remaining oil in a pan.
  59. 59. Sauté the onions until translucent in the hot oil.
  60. 60. Add the tomato halves to the pan.
  61. 61. Season the tomatoes with salt and pepper.
  62. 62. Simmer the tomatoes for about 5 minutes over low heat.
  63. 63. Stir the remaining thyme into the tomato sauce.
  64. 64. Add the ravioli to the boiling salted water.
  65. 65. Cook the ravioli for about 5 minutes.
  66. 66. Lift the ravioli out with a slotted spoon.
  67. 67. Let the ravioli drain well.
  68. 68. Serve the ravioli with the sautéed tomato sauce.

Nutrition per serving