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🍽️ Homemade Ravioli with Fresh Tomato Sauce

716 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp olive oil
• salt
• flour (for working)
• 1 egg
• 1 handful fresh herbs (e.g. sage, parsley, basil)
• 1 shallot
• 1 clove garlic
• 1 tbsp butter
• 250 g ricotta
• 2 tbsp freshly grated parmesan
• salt
• pepper
• nutmeg
• 1 onion
• 2 cloves garlic
• 2 tbsp olive oil
• 500 g chunky tomatoes (can)
• 1 handful basil
• salt
• pepper (freshly ground)
• 1 pinch sugar
• 2 handfuls basil
• 2 tbsp grated parmesan
• pepper (freshly ground)

Instructions

1. 1. Put flour, eggs, oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Add a little more water or flour if needed to reach the right consistency.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in plastic wrap.
6. 6. Let the dough rest for about 30 minutes.
7. 7. Separate an egg and keep the egg white cold aside.
8. 8. Wash the herbs and pick them off the stems.
9. 9. Chop the herbs finely.
10. 10. Peel the shallot and the garlic.
11. 11. Chop the shallot and garlic finely.
12. 12. Sauté the onion mixture in hot butter until translucent.
13. 13. Remove the pan from the heat.
14. 14. Let the mixture cool down briefly.
15. 15. Put the cooled onion mixture into a bowl.
16. 16. Mix the mixture with the chopped herbs.
17. 17. Add the egg yolk.
18. 18. Add the well-drained ricotta.
19. 19. Mix everything with the Parmesan.
20. 20. Season the filling with salt, pepper, and nutmeg.
21. 21. Peel the onion for the sauce.
22. 22. Dice the onion finely.
23. 23. Peel the garlic for the sauce.
24. 24. Press the garlic.
25. 25. Sauté the onion and garlic in olive oil.
26. 26. Chop the basil.
27. 27. Add the tomatoes to the onion-garlic mixture in the pan.
28. 28. Add the chopped basil.
29. 29. Simmer the sauce for about 10 minutes over medium heat.
30. 30. Season the sauce with salt, pepper, and sugar.
31. 31. Knead the dough briefly again.
32. 32. Lightly flour the work surface.
33. 33. Roll out the dough with a pasta machine or a rolling pin very thinly.
34. 34. Lay the dough flat.
35. 35. Place small mounds of filling on one half of the dough using a teaspoon.
36. 36. Keep a distance of 3 to 4 centimeters between the mounds.
37. 37. Brush the dough around the filling with the egg white.
38. 38. Lay the remaining dough over the filling.
39. 39. Press the dough firmly around the filling.
40. 40. Cut out small square pockets with a pastry wheel.
41. 41. Bring salted water to a boil.
42. 42. Cook the ravioli in boiling salted water.
43. 43. Cook them for 2 to 3 minutes.
44. 44. Remove the ravioli when they float to the surface.
45. 45. Remove the ravioli with a slotted spoon.
46. 46. Let the ravioli drain briefly.

Nutrition per serving

• kcal: 716
• Protein: 29 g · Fett/Fat: 28 g · Carbs: 86 g