400 g semolina flour
100 g all purpose flour
2 eggs, beaten
2/3 cup water
2 teaspoons olive oil
1 ½ cups ricotta
2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic salt
1/8 teaspoon pepper
Place flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
Divide pasta dough into fourths; roll one portion to 1/16” thickness. Working quickly, place ½ teaspoon of filling 1 inch 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 knife and crimp edges with fork. Repeat with remaining dough and filling.
Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon marinara sauce over ravioli.
14 ounces crushed tomatoes
¾ cups tomato puree
¼ cup grated Parmesan cheese
¼ cup water
¼ cup tomato paste
1 tablespoons sugar
1 tablespoons minced fresh basil
½ tablespoon minced fresh parsley
½ tablespoon minced fresh oregano
1 garlic clove minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
recipe adapted from My Honeys Place