Cheese Ravioli with Marinara Sauce

1. 1
   prep · ~4 min

   Blanch and crush the tomatoes for the sauce.

   1.Score a shallow X on the bottom of each tomato.

   2.Drop tomatoes in boiling water for 30 seconds, then plunge into ice water.

   3.Peel off skins, remove cores, and crush tomatoes by hand in a bowl.

   4.Set crushed tomatoes aside.
2. 2
   saute · ~6 min

   Build the marinara sauce base.

   1.Heat 1 tbsp olive oil in a skillet over medium heat.

   2.Add chopped onion and cook until soft and translucent (4-5 min).

   3.Add minced garlic and stir until fragrant (30 sec).
3. 3
   simmer · ~25 min

   Simmer the marinara sauce.

   1.Add the crushed tomatoes, oregano, basil, and a pinch of salt.

   2.Bring to a gentle boil, then reduce heat to low.

   3.Simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.

   TIPCrush the tomatoes by hand for a rustic, slightly chunky sauce.
4. 4
   mix · ~2 min

   Mix the ricotta filling.

   1.In a bowl, combine ricotta, parmesan, mozzarella, black pepper, and nutmeg.

   2.Mix until smooth and evenly blended. Set aside.
5. 5
   knead · ~40 min

   Make the pasta dough.

   1.Mound flour on a clean surface, create a well in the center.

   2.Crack eggs into the well, add 1 tbsp olive oil and a pinch of salt.

   3.Beat eggs with a fork, gradually incorporating flour from the edges.

   4.Knead by hand for 8-10 minutes until dough is smooth and elastic.

   5.Wrap in plastic and rest at room temperature for 30 minutes.

   TIPThe dough should spring back when poked — that means the gluten is properly developed.
6. 6
   prep · ~10 min

   Roll out the pasta sheets.

   1.Divide rested dough into 4 portions. Keep unused portions covered.

   2.Flatten one portion and roll through pasta roller at widest setting.

   3.Fold in thirds and roll again. Repeat decreasing thickness to setting 6 or 7.

   4.Dust lightly with flour to prevent sticking.

   TIPAim for sheets thin enough to see your hand silhouette through them.
7. 7
   assemble · ~10 min

   Form the ravioli.

   1.Lay a pasta sheet flat and place heaping teaspoon-sized mounds of filling 2 inches apart.

   2.Brush a little water around each filling mound.

   3.Lay a second sheet over the top, pressing around each mound to seal and remove air.

   4.Cut between mounds with a ravioli cutter or knife to separate.

   TIPPress firmly around the filling to push out all air pockets — trapped air makes ravioli burst during boiling.
8. 8
   boil · ~5 min

   Cook the ravioli in boiling water.

   1.Bring a large pot of water to a rolling boil and add 1 tbsp salt.

   2.Gently drop ravioli into boiling water. Cook for 3-4 minutes until they float.

   3.Lift out with a slotted spoon, letting water drain off.

   TIPCook in batches to avoid overcrowding — the water should keep a lively boil.
9. 9
   assemble · ~1 min

   Toss ravioli with sauce and serve.

   1.Spoon a thin layer of marinara sauce on warm plates.

   2.Arrange cooked ravioli on top and drizzle with remaining sauce.

   3.Garnish with torn fresh basil and a grating of parmesan.

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