Entrée: Italy – Ravioli con Marinara (Ravioli with Marinara)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 35 min

Additional 1 hr

Total 2 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (250 g) 00 or all-purpose flour, plus extra for dusting
3 large eggs (room temperature)
1 tbsp (15 ml) extra-virgin olive oil
1 / 2 tsp (2.5 ml) fine sea salt
1 cup (240 g) whole-milk ricotta, well drained
1 / 2 cup (50 g) finely grated Parmesan or Pecorino Romano
1 / 2 cup (55 g) shredded low-moisture mozzarella (optional)
1 large egg
2 tbsp (30 ml) finely chopped fresh parsley (or basil)
1 / 8 tsp (0.625 ml) freshly grated nutmeg
1 / 2 tsp (2.5 ml) fine sea salt, plus more to taste
1 / 4 tsp (1.25 ml) black pepper
1 tsp (5 ml) lemon zest (optional)
2 tbsp (30 ml) extra-virgin olive oil
1 small yellow onion, finely chopped
3–4 garlic cloves, thinly sliced
1 tbsp (15 ml) tomato paste (optional, for depth)
1 can (28 oz (800 g)) crushed tomatoes
1 / 2 tsp (2.5 ml) dried oregano
1 / 4 tsp (1.25 ml) red pepper flakes (optional)
1 tsp (5 ml) sugar (optional, to balance acidity)
1 tsp (5 ml) kosher salt, plus more to taste
Black pepper, to taste
6–8 fresh basil leaves, torn
Semolina flour or coarse cornmeal, for dusting
1 egg beaten with 1 tbsp (15 ml) water (egg wash)
Kosher salt, for pasta water
Extra-virgin olive oil, for finishing
Additional grated Parmesan, for serving
Fresh basil leaves, for garnish

Show original ingredient measurements

2 cups (250 g) 00 or all-purpose flour, plus extra for dusting
3 large eggs (room temperature)
1 tbsp (15 ml) extra-virgin olive oil
1 / 2 tsp fine sea salt
1 cup (240 g) whole-milk ricotta, well drained
1 / 2 cup (50 g) finely grated Parmesan or Pecorino Romano
1 / 2 cup (55 g) shredded low-moisture mozzarella (optional)
1 large egg
2 tbsp finely chopped fresh parsley (or basil)
1 / 8 tsp freshly grated nutmeg
1 / 2 tsp fine sea salt, plus more to taste
1 / 4 tsp black pepper
1 tsp lemon zest (optional)
2 tbsp (30 ml) extra-virgin olive oil
1 small yellow onion, finely chopped
3–4 garlic cloves, thinly sliced
1 tbsp (15 ml) tomato paste (optional, for depth)
1 can (28 oz / 800 g) crushed tomatoes
1 / 2 tsp dried oregano
1 / 4 tsp red pepper flakes (optional)
1 tsp sugar (optional, to balance acidity)
1 tsp kosher salt, plus more to taste
Black pepper, to taste
6–8 fresh basil leaves, torn
Semolina flour or coarse cornmeal, for dusting
1 egg beaten with 1 tbsp (15 ml) water (egg wash)
Kosher salt, for pasta water
Extra-virgin olive oil, for finishing
Additional grated Parmesan, for serving
Fresh basil leaves, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make the dough: On a clean work surface or in a bowl, combine flour and salt. Make a well, add eggs and olive oil, and whisk with a fork, gradually drawing in flour until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic (add a sprinkle of flour if sticky, or a few drops of water if dry). Wrap and rest 30–60 minutes at room temperature.
Make the filling: In a bowl, combine ricotta, Parmesan, mozzarella (if using), egg, parsley, nutmeg, salt, pepper, and lemon zest (if using). Mix until smooth. Taste and adjust seasoning. Cover and refrigerate.
Cook the marinara: In a saucepan, warm olive oil over medium heat. Add onion with a pinch of salt and cook 5–7 minutes until translucent. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, sugar (if using), 1 teaspoon (5 ml) kosher salt, and black pepper. Simmer gently 20–30 minutes, stirring occasionally. Off heat, stir in torn basil and adjust seasoning.
Roll the pasta: Divide dough into 2–4 pieces. Working with one piece at a time (keep others wrapped), flatten and roll through a pasta machine from widest to thin, final thickness about 0.0394 in (1 mm) (machine setting 6–7) or as thin as you can with a rolling pin. Lightly dust with flour or semolina as needed. Aim for long, even sheets.
Form the ravioli: Lay one sheet on a lightly floured surface. Pipe or spoon 2 teaspoons (10 ml) of filling mounds spaced about 1.5 inches (4 cm) apart. Brush egg wash around each mound. Top with a second sheet, gently pressing around filling to seal and expel air. Cut into squares with a cutter or knife. Press edges firmly; crimp with a fork if desired. Transfer to a semolina-dusted tray. Repeat with remaining dough and filling.
Boil the ravioli: Bring a large pot of well-salted water to a gentle boil. Add ravioli in batches to avoid crowding. Cook 2–4 minutes, or until they float and the pasta is tender but still slightly firm. Reserve 1/2 cup (120 ml) pasta water.
Sauce and finish: Warm marinara in a wide skillet. Transfer cooked ravioli with a slotted spoon directly into the sauce. Gently toss, adding a splash of reserved pasta water as needed to loosen and coat.
Serve: Divide ravioli among plates. Finish with a drizzle of olive oil, grated Parmesan, and fresh basil. Serve immediately.
Make-ahead tips: Ravioli can be frozen in a single layer on a semolina-dusted tray until firm, then transferred to a bag for up to 1 month. Boil from frozen, adding 1–2 extra minutes.

Make the dough: On a clean work surface or in a bowl, combine flour and salt. Make a well, add eggs and olive oil, and whisk with a fork, gradually drawing in flour until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic (add a sprinkle of flour if sticky, or a few drops of water if dry). Wrap and rest 30–60 minutes at room temperature.
Make the filling: In a bowl, combine ricotta, Parmesan, mozzarella (if using), egg, parsley, nutmeg, salt, pepper, and lemon zest (if using). Mix until smooth. Taste and adjust seasoning. Cover and refrigerate.
Cook the marinara: In a saucepan, warm olive oil over medium heat. Add onion with a pinch of salt and cook 5–7 minutes until translucent. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, oregano, sugar (if using), 1 teaspoon kosher salt, and black pepper. Simmer gently 20–30 minutes, stirring occasionally. Off heat, stir in torn basil and adjust seasoning.
Roll the pasta: Divide dough into 2–4 pieces. Working with one piece at a time (keep others wrapped), flatten and roll through a pasta machine from widest to thin, final thickness about 1 mm (machine setting 6–7) or as thin as you can with a rolling pin. Lightly dust with flour or semolina as needed. Aim for long, even sheets.
Form the ravioli: Lay one sheet on a lightly floured surface. Pipe or spoon 2 teaspoons of filling mounds spaced about 1.5 inches (4 cm) apart. Brush egg wash around each mound. Top with a second sheet, gently pressing around filling to seal and expel air. Cut into squares with a cutter or knife. Press edges firmly; crimp with a fork if desired. Transfer to a semolina-dusted tray. Repeat with remaining dough and filling.
Boil the ravioli: Bring a large pot of well-salted water to a gentle boil. Add ravioli in batches to avoid crowding. Cook 2–4 minutes, or until they float and the pasta is tender but still slightly firm. Reserve 1/2 cup pasta water.
Sauce and finish: Warm marinara in a wide skillet. Transfer cooked ravioli with a slotted spoon directly into the sauce. Gently toss, adding a splash of reserved pasta water as needed to loosen and coat.
Serve: Divide ravioli among plates. Finish with a drizzle of olive oil, grated Parmesan, and fresh basil. Serve immediately.
Make-ahead tips: Ravioli can be frozen in a single layer on a semolina-dusted tray until firm, then transferred to a bag for up to 1 month. Boil from frozen, adding 1–2 extra minutes.