Serve Homemade Ravioli with a garlic basil tomato sauce using fresh tomatoes and freshly torn basil leaves and grated cheddar cheese. This recipe makes about 40 ravioli
- Homemade Pasta Dough
- 16 ounce ricotta cheese
- 32 ounce tomato sauce
- Divide the Homemade Pasta Dough into four sections. Take one section and cover the remaining sections with plastic wrap. Roll out the section of dough very thin using either a rolling pin or a pasta roller. Using a pizza wheel or sharp knife cut the pasta dough into long strips - about 2 - 3 inches wide. Then cut the pasta strips into 2 or 3 pieces each.
- Take one of the smaller ravioli pieces of dough and add 1 - 2 teaspoons of ricotta cheese to half of the dough. Wet half of the sides of the dough with water, then fold the dough over itself. Seal the sides with your finger and a fork. Set the ravioli aside on a floured surface or plate and repeat with the remaining dough.
- Boil the pasta in a large pot of water for 3 - 5 minutes. Cook in batches so you don't crowd the pot.
- Serve the pasta with tomato sauce and freshly torn basil leaves or cheddar cheese. Enjoy!
If you are not ready to add the pasta to the sauce right away, you can toss the pasta with olive oil so the pasta doesn't dry out.
Keywords: Homemade, homemade pasta, homemade ravioli, pasta, pasta from scratch, ravioli, tomato sauce