Ravioli With Tomato Garlic Sauce Recipes

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RAVIOLI WITH CREAMY TOMATO SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7



Ravioli with Creamy Tomato Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

HOMEMADE RAVIOLI WITH TOMATO SAUCE

My Mom made this, and it's delicious. She uses the ravioli filling in her lasagne which is heavenly. This recipe takes a little extra effort, but it's well worth it for a special evening.

Provided by AmyZoe

Categories     From Scratch

Time 4h30m

Yield 10 serving(s)

Number Of Ingredients 25



Homemade Ravioli With Tomato Sauce image

Steps:

  • Make Italian Tomato Sauce: Puree undrained tomatoes in blender. In hot oil in large sauce pan, saute onion and garlic until golden-brown (abou 5 minutes). Add pureed tomato, tomato paste, 1 1/2 c water, the parsley sprigs, salt, sugar, oregano, basil, and pepper and mix well. Bring to boiling and reduce heat. Simmer, covered stirring occasionally, 1 hour.
  • Meanwhile, make ravioli filling: In medium bowl, combine all filling ingredients and beat with wooden spoon until well blended. Set aside.
  • Make noodle dough: Combine flour and 1/2 teaspoon salt in medium bowl and make well in center. Add eggs and water. Beat with wooden spoon until dough forms ball and leaves side of bowl.
  • Turn onto floured surface. Knead until smooth and elastic--6 to 8 minutes. Divide into quarters.
  • On lightly floured surface, roll one quarter (keep remaining dough covered with plastic film) into 17x13 inch rectangle. Cover with film.
  • Roll a second quarter into a 17x13 inch rectangle. Drop filling by teaspoonfuls in 24 evenly spaced mounds on this dough rectangle (six lengthwise and four across).
  • Lightly brush edges and spaces between mounds of filling with water. Place first dough rectangle on top and tirm edges with pastry wheel.
  • Run pastry wheel between mounds of filling, to make 24 ravioli and press edges of each with times of fork to seal.
  • Place on flour-covered sheet of waxed paper to dry--about 15 minutes. Turn once. Repeat with remaining dough and filling.
  • In large kettle, bring 8 quarts water to boil.
  • Add salt, oil, and ravioli.
  • Boil gently, uncovered, 25-30 minutes, or until done.
  • Turn half of ravioli into colander at one time, drain well.
  • Turn ravioli into heated large serving dish. Top with tomato sauce and pass remaining sauce. Sprinkle ravioli with parmesan.

15 ounces ricotta cheese
8 ounces mozzarella cheese, diced
1/4 cup grated parmesan cheese
1 egg
1 tablespoon parsley, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups all-purpose flour (unsifted)
1/2 teaspoon salt
4 eggs
4 tablespoons water
2 tablespoons salt
2 tablespoons salad oil (or olive oil)
grated parmesan cheese
35 ounces Italian tomatoes
1/4 cup olive oil or 1/4 cup salad oil
1 cup onion, finely chopped
1 garlic clove, crushed
6 ounces tomato paste
2 sprigs parsley
1 tablespoon salt
2 teaspoons sugar
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper

TEN-MINUTE RAVIOLI WITH TOMATO CREAM SAUCE

Categories     Pasta     Tomato     Sauté     Quick & Easy     Parmesan     White Wine     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8



Ten-Minute Ravioli with Tomato Cream Sauce image

Steps:

  • Cook pasta according to package instructions; drain.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes and simmer until juicy, about 5 minutes. Stir in wine; simmer 3 minutes. Stir in cream and tarragon; simmer until slightly thickened, about 2 minutes. Stir in cheese. Season sauce with salt and pepper. Place ravioli in serving bowl. Spoon sauce over.

9 ounces purchased 4-cheese ravioli
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
2 pounds ripe tomatoes (red, yellow, and/or orange), seeded, chopped
1 cup dry white wine
1/3 cup whipping cream
2 tablespoons chopped fresh tarragon
1/2 cup grated Parmesan cheese

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