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Homemade ravioli is a delightful and satisfying dish that brings the joy of fresh pasta right to your kitchen. This recipe is perfect for an easy weeknight dinner, offering a taste of Italy without the fuss. With a quick marinara sauce and a sprinkle of fresh basil, you’ll have a meal that’s not only delicious but also visually stunning.
Why You’ll Love This Recipe
This homemade ravioli recipe is approachable yet impressive, making it a fantastic choice for any occasion. You can enjoy the satisfaction of creating your own pasta while keeping it simple.
- Fresh and Flavorful: Homemade pasta has a taste that store-bought simply can’t match.
- Quick Marinara Sauce: A simple sauce that comes together in minutes.
- Customizable: Fill your ravioli with your favorite ingredients.
- Perfect for Sharing: A dish that’s sure to impress family and friends.
Ingredients
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
How to Make Homemade Ravioli with Marinara Sauce
- In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Meanwhile, in a separate bowl, mix the ricotta cheese, grated Parmesan, and black pepper until well combined. Set aside.
- After resting, divide the dough into four pieces. Roll out one piece at a time into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- Place small mounds of the ricotta mixture (about 1 teaspoon each) on one sheet of pasta, leaving about 2 inches between each mound.
- Moisten the edges of the pasta with water, then carefully fold the sheet over to create a pocket, ensuring there are no air pockets. Press down to seal.
- Cut the ravioli into squares or circles using a knife or a pasta cutter. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- In a saucepan, heat the marinara sauce over medium heat. Add the cooked ravioli to the sauce, tossing gently to coat.
- Serve the ravioli drizzled with olive oil and topped with fresh basil. Sprinkle additional Parmesan cheese if desired.
Tips for the Best Results
- Ensure your dough is well-kneaded for the best texture.
- Don’t overfill the ravioli to prevent bursting during cooking.
- Flour your work surface and pasta sheets well to avoid sticking.
- Use a fork to crimp the edges of the ravioli for a decorative touch.
Easy Variations
- Substitute the ricotta with spinach or butternut squash for a different filling.
- Add herbs like basil or parsley to the ricotta mixture for extra flavor.
- Use a different sauce, like pesto or Alfredo, for a change.
What to Serve With It
- A simple green salad with vinaigrette.
- Garlic bread for a comforting side.
- A glass of red wine to complement the flavors.
Storage and Reheating
- Store any leftover ravioli in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave or on the stove with a splash of water and a cover to steam.
Recipe Card
Homemade Ravioli with Quick Marinara Sauce
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
- 2 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 2 cups marinara sauce
- 2 tablespoons olive oil
- Fresh basil leaves, for garnish
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Instructions:
- In a large bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Using a fork, gradually mix the flour into the eggs until a dough begins to form.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- Meanwhile, mix the ricotta cheese, grated Parmesan, and black pepper until well combined. Set aside.
- Divide the dough into four pieces. Roll out one piece at a time into thin sheets using a pasta machine or a rolling pin, dusting with flour to prevent sticking.
- Place small mounds of the ricotta mixture on one sheet of pasta, leaving about 2 inches between each mound.
- Moisten the edges of the pasta with water, then fold the sheet over to create a pocket, ensuring there are no air pockets. Press down to seal.
- Cut the ravioli into squares or circles using a knife or a pasta cutter. Repeat with the remaining dough and filling.
- Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
- In a saucepan, heat the marinara sauce over medium heat. Add the cooked ravioli to the sauce, tossing gently to coat.
- Serve the ravioli drizzled with olive oil and topped with fresh basil. Sprinkle additional Parmesan cheese if desired.
Notes: Store leftovers in an airtight container in the fridge for up to 3 days.
