How to Make Homemade Ravioli with a Simple Pomodoro Sauce: It’s Easier Than you Think!

I’ve said it before but ravioli is hands down my favorite food. But making homemade ravioli from scratch was something I never thought I could manage. You see, I am not a baker and in fact, I never even measure anything when I cook. I only started making basic measurements when I started this blog so that others (and myself) could recreate dishes I’ve made and loved.

Because of this, I thought making homemade ravioli would not align with my inner being of chaos. That was until I took a pasta making class in Florence and they made it seem so easy. Much to my dismay, without my chef-teacher by my side, it was a little tougher. But not to worry, my trial and error will lead to your success!

For this homemade ravioli recipe, you do not need many ingredients or even that many special tools. For the tools, all you really need is a rolling pin, pasta cutter, and pastry cutter. And for ingredients, it’s really just the basics. Eggs, flour, semolina (optional), lemon zest, parmesan, and ricotta. The sauce is also super simple and comes together quickly with only olive oil, garlic, tomatoes, lemon juice, basil, and plenty of that pasta water.

So suit up in your apron and let’s get to work on these homemade ravioli which are sure to impress and delight!

Serves 4 – 6

Tools:

Rolling pin, pasta cutter, pastry cutter, and plastic wrap. The cutters are linked above.

Suggested Wine Pairing:

I couldn’t I say anything other than Chianti Classico!

Ingredients:

For the homemade ravioli pasta dough:

1 & 1/2 cups of 0.0 flour or fine flour

2/3 cups of semolina (or more flour is you can’t find it)

4 eggs

Plastic wrap

For the homemade ravioli filling:

1 cup of ricotta

1 tablespoon of lemon zest

2 tablespoons of grated parmesan cheese

1 tablespoon of chopped parsley

Salt and pepper to taste

For the pomodoro sauce:

1/4 cup of olive oil

4 cloves of garlic, minced

1 & 1/2 cups of cherry tomatoes, halved

1/4 cup of basil, torn

2 tablespoons of lemon juice

1/2 cup of shredded parmesan

1/2 cup of pasta water

Instructions:

1. On a clean and dry surface, gently mix together the flour and semolina (if using). Make a well in middle of the flour mixture, big enough to hold the four eggs. Crack the eggs into a seperate bowl (just in case!) and then pour them into the well. Using a fork, scramble the eggs and then begin to incorporate the flour mixture.
2. Once the flour and eggs are mixed, use the pastry cutter to gently combine it further using it flat akin to a putty knife. Scrape up any dough that is stuck to the counter and begin working the dough into a ball with your hands. Knead the dough for about 3-5 minutes until it is yellow and has some bounce to the touch.
3. Wrap the dough in plastic wrap and set it aside. Meanwhile, make the filling by combining the ricotta with the lemon zest, parmesan cheese, parsely, and salt and pepper.

4. Once the dough has rested for 5-10 minutes, unwrap the dough and cut it into 4 even sections with your pastry cutter. Take one section, wrapping the rest back up, and roll it out on a lightly floured surface to prevent sticking. The dough should be very thin and a large rectangle about 3 lengths of the pastry cutter long and 2 wide.

5. Cut the dough to even the edges and then cut it in half widthwise. In the center of the pasta dough, add 1 teaspoon of the ricotta mixture. Using warm water, wet the top of the dough, edges, and draw a line between each ricotta teaspoon. Fold the dough over so the ricotta is at the bottom of the dough. Using your fingers, gently press the dough around the ricotta to ensure that the air is removed. Then cut the dough with the pasta cutter, making the individual ravioli. Repeat this process with the rest of the dough and then set aside. Remember to keep the pasta scraps to make minestrone soup later!

6. Now begin boiling your pasta water while you make the sauce. To make the sauce, heat the oil in a large sauce or saute pan and add the garlic. Let the garlic cook for 1 minute before adding the tomatoes and lemon juice. Reduce the heat to medium and add basil, parmesan, salt and pepper.

7. Once your pasta water is boiling, add salt and the ravioli and cook for 3 minutes. Scoop the ravioli out and add to the sauce. This process may transfer enough pasta water to your sauce, but if not add more pasta water in small portions until the sauce has reached your desired consistency.

8. To serve. ladle those delicious homemade ravioli masterpieces into a bowl and top with some more parmesan and savor your decadent masterpiece!