The basic ingredients involved are flour, eggs, salt, and water. This delicious homemade recipe is not hard to follow, and you can make the dough ahead and put it in the fridge for 24 hours. I did this recipe without a mixer, but if you do use one, it will not need as much kneading as it would if it were mixed by hand.
Making homemade pasta takes time and effort, but it is an inexpensive way of having a fresh, delicious tasting, and most of all, you are sure of every ingredient you put into the pasta. So in case any member of your family has allergies, you can substitute it.
Ingredients
- For the dough
- 4 cups flour
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon extra virgin olive oil
- For the filling
- 1 cup ricotta cheese
- 1 cup cooked meat garlic, onion, salt and pepper
- ⅛ pound grated Parmesan cheese
- 2 tablespoons chopped parsley
- 1 egg
- salt and pepper to taste
- For the roasted tomato sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 20 cherry tomatoes roasted for 30 minutes with garlic salt and pepper
- 8 ounces crushed tomato
- 4 ounces of pureed tomatoes
- Finely chopped garlic
- grated Parmesan cheese
Instructions
- Place the flour on a clean work surface. Make a hole in the center of the flour, break the eggs in the well. Add the salt, and olive oil in the center of the well and gently mix with a fork.
- Slowly begin to incorporate the flour by pulling on the flour from the sides of the well. The more flour you incorporate, the more shape you take the dough.
- With your hands or a kneader continue to work the dough until it joins. If the dough is too dry, add some water; If it is too moist or sticky, add a little more flour.
- Continue to work the dough and continue kneading until the dough becomes soft and elastic, about 8 to 10 minutes. Gather the kneaded dough and form a ball. Cover the ball of dough with plastic or aluminum foil and let stand at room temperature for at least 1 hour.
- In a baking tray, put the cherry tomatoes cut into half sprinkle with salt and pepper and a little garlic, and cook in the oven for 30 minutes.
- Lightly drizzle the work surface, place the dough ball in the floured area. With the palm of your hand, flatten in approximately a six-inch circle. With a lightly floured roll, begin to stretch the dough from the center and sideways, slightly rotate the position of the bolillo with each movement, always starting in the center and rolling sideways. (Keep the batter covered until ready to use.)
- Continue to stretch until the dough has a uniform thickness of ⅛ inches. Sprinkle the dough slightly and let it dry for about 15 minutes before cutting.
- Place the ground beef, onion and garlic in a frying pan over medium heat, and sprinkle with salt and black pepper. Cook the meat until golden, about 10 minutes, crush it with a spoon while cooking. Drain excess fat. Mix ricotta cheese, Parmesan cheese, parsley, egg and ground beef in a bowl until all is well.
- In a frying pan, heat the olive oil with the butter, heat the garlic and add the crushed tomatoes and the tomato puree, boil for 15 to 20 minutes, add the cheese and roasted tomatoes. Book it.
- Place approximately 1 teaspoon of filling in each circle or square of individual pasta. Moisten the edges and place another circle or square on top. Press firmly on the edges to seal properly. Repeat with remaining dough and filling.
- Bring salted water to a boil. Add the ravioli. Reduce heat to low; Cook for 1-2 minutes or until the ravioli float on the surface and are tender to the touch. Drain. Put the ravioli in the sauce pan and heat and cover with the sauce. Serve and enjoy!
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- Fillings can be as simple as one or two ingredients to several ingredients used in special recipes. Ingredients, such as meats, fish, cheese, vegetables, and herbs, are used in preparing fillings for stuffed pastas. It is common for eggs to be used in fillings to bind ingredients together.
- If using a moist filling, do not let the pasta set too long before cooking because the moisture from the filling may cause the pasta to stick to the surface where it has been placed.
- Be sure the filling is completely prepared before starting to work with the pasta so the pasta does not dry out while you are preparing the filling.
- When adding filling to pasta, do not overfill because too much filling will not allow enough room for the edges to seal properly.
Don't be afraid to make homemade pasta, your effort will be recompensed! if you don't feel like kneading at all, use a stand-up mixer with a dough hook and do the same process. The filling can be adapted to your own favorite things, and you can even ask your kids to participate and help you along! They will sure want to taste it when it's done!
Happy cooking!
I found this recipe on foodporndaily. This looks delicious! How many ravioli did this make? Or how many servings?
Hello Rachel! Thanks for you comment it really was! it made about 5 ravioli per person (big raviolis) 4 people! Thank you for stopping by!
This looks divine!
Thanks Adam! it was! 🙂
This just looks so comforting and delicious Gaila. Wish we were neighbors, I'd be a taste tester for you. Love raviolis. 🙂
What a lovely idea!! we, neighbors!! that will be something!! I wouldn't mind living near by your kitchen for sure!! ??
Ravioli is a big favorite of mine! Yours is perfect!! Delicious, my friend!
Thank you Annie!! ?
There is nothing quite as delicious as homemade ravioli and yours look absolutely perfect, Gaila! I could seriously eat a few bowls of this beefy goodness right now! Cheers, girl!
Hello Chey! Yes I agree! homemade pasta is so delicious! Cheers!???
Nothing beats homemade ravioli!! Hubby makes them in our home and I love them! Yours looks perfect and wish I had a big bowl in front of me right now 🙂
I agree, nothing beats homemade!! Thanks for stopping by Dawn!?
Yup, homemade pasta takes time (that's why I don't make it often) but it's totally worth of it! The combination of meat, ricotta, and tomato sauce is one of the best ever. Well done, Gaila!
Yes Ben, it does take a lot of time, but the results are so worth it. Thanks for stopping by.
Oh my gosh...this looks amazing, Gaila! Now I want fresh pasta for dinner. I agree that fresh pasta takes a bit of effort, but that effort is SO worth it! And this filling? Perfect for raviolis! I seriously have a pasta craving now...haha! 🙂 Happy Monday, my friend!
Hello David, Happy Monday for you too! how was your weekend? I hope that it was great! thanks for stopping by!
Homemade ravioli is the best comfort food! Your recipe looks so good too and can't wait to try it next time I make pasta 🙂
Karrie!! homemade pasta is truly worth the effort! Thank you my darling!
These tasted very good and were easy to make. I served them with my home made sauce and it was delish!