Basil Ravioli with a Creamy Sun Dried Tomato Sauce
Sun dried tomatoes and basil bring tons of flavor to this pasta dish. Super cheesy and delicious, this ravioli is a must for your next Sunday dinner!
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: dinner
Cuisine: American, Italian
Keyword: pasta
Servings: 6people
Equipment
Pasta Maker (see link in Shop page)
Ingredients
Pasta Dough
6cupsflour
6eggs
3/4cupswater
2tspolive oil
Filling
15ozricotta cheese1 carton
2cupsshredded mozzarella cheese1 small bag
1/3cupgrated Parmesan cheese
1egglightly beaten
2tspfresh basilminced
1tspfresh parsley minced
1tspfresh oreganominced
dash of garlic powder
dash of salt
dash of black pepper
Sun Dried Tomato Sauce
1tbsp olive oil
1garlic scapecan use garlic cloves
15ozcrushed tomatoes1 can
1cansun dried tomatoes
1cupheavy creamadd more to taste
1tsporeganoor more to taste
1tspparsley
1/2tspitalian seasoning
dash of pepper
dash of red pepper flakes
Instructions
Pasta
Place flour in a large bowl and make a well in the center.
Beat the eggs, water and oil, then pour into the well. Stir together, forming a ball.
Turn ball onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Cover with damp paper towel or kitchen towel and let rest for 30 minutes.
Divide pasta dough into fourths; roll one portion to 1/16-in. thickness using a rolling pin or pasta maker. Place rounded spoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel or knife. If you do not have a pastry wheel, press down on raviolis with a fork to have a nice design!
Bring a pot of salted water to a boil. Add ravioli and cook for 1-2 minutes or until ravioli float to the top and are tender.
Filling
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Sauce
Heat olive oil on medium. Add garlic scapes and cook for 2-3 minutes.
Add remaining sauce ingredients, minus the heavy cream and let simmer for about 15-20 minutes.
Take sauce off of heat and crush in a food processor. Once well combined, return to the saucepan.
Add heavy cream to the sauce and cook for 2 minutes.
Notes
Make the filling while waiting for the dough! Then make the sauce so that it is cooking as you fill the raviolis.