Monday, September 5, 2011
Ravioli with Tomato Basil Sauce
If you like ravioli and you don't like to buy the frozen processed kind with the additives that are a mile long. This would be the recipe to try, because it is very easy and not time consuming. The dough is simple and you don't have to knead it or use a mixer with a dough hook. The filling you should use whole milk ricotta to prevent it from being watery and the recipe has Parmesan cheese, fresh basil and garlic that gives the filling lots of flavor. The tomato sauce is easy and it has fresh garlic, onions and basil, which makes it tasty.
Adapted from Giada from the Cooking Channel
2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water (microwave for 1 1/2 minutes)
3/4 cup whole milk ricotta
1 large egg
1 clove of garlic, minced
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves of garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (28 oz) can of tomato sauce
1/4 cup finely chopped fresh basil leaves
For the sauce, in a medium sauce pan, heat the oil over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes.
For the dough, in a large bowl combine the flour and the water. Using a wooden spoon, stir to combine onto a large ball. Cover with plastic wrap and let sit for 10 minutes.
For the filling, combine all the ingredients in a medium bowl and stir to combine.
To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.
Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 16-inch rectangle. Place 6 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli with any 2 1/2-inch round cutter and press down around the edges again with the prongs of a fork to seal. Place the finished ravioli on a baking sheet that has been lined with parchment paper. After forming all the ravioli, cover with plastic wrap and put in refrigerator until ready to cook.
Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float, stirring occasionally, about 3 to 4 minutes. Drain into a large dish and cook the remaining ravioli.
Once the sauce is done, spoon over the ravioli. Enjoy!