The Freshman Cook: Homemade Ravioli and Ragu Pasta Sauce

I love the holidays, and the food that goes along with it! This year that includes Homemade Ravioli and Ragu Pasta Sauce. Like a lot of people, I am a pasta lover. But I am not a pasta lover just for the pasta. My true love is the sauce! I can remember going to my grandmother’s house every year during the holidays, and there was always sauce simmering away on the stove. Oooh, it was amazing! That deep aroma wafting through the house; when I opened grandmas front door, it put a smile on my face that never left. It smelled like home! I got that same warm, happy, comfort feeling when I prepared these homemade ravioli with Ragu Pasta Sauce for my family. The smells came wafting past me, and for a second I was sitting in Grandma’s kitchen again.

These ravioli’s were fun and easy to make. My goal for the next time I make these is to make the dough thinner.  It has always been a holiday tradition to serve pasta in our house on Christmas Eve, and I have been continuing the tradition for many years, but ravioli’s are a new addition to our special tradition. The Ragu Pasta Sauce makes this recipe taste authentic, just like when Assunta Cantisano came to America with the recipe for this special tomato sauce. She was an amazing woman, who, against all odds, made Ragu Pasta Sauces a success! Ragu: Crafted with Passion. Simmered in Tradition! To read more about Assunta Cantisano, her incredible story, and her amazing sauce, click here to go to the Ragu Landing Page. Did you know that Ragu Pasta Sauce has no artificial flavors, no  artificial colors, and no high fructose corn syrup? It is amazing!

Ravioli Filling

(makes 50-60 filled ravioli)
2 eggs
2 cups  fresh Ricotta, drained
4 ounces fresh Mozzarella
1 cup minced parsley leaves
Salt and Pepper 
1/2 teaspoon Nutmeg
1 cup Semolina Flour 
1 cup All Purpose Flour
1/2 teaspoon Salt
3 Eggs
2 tablespoons Water
Shredded Parmesan Cheese   Add the flour and salt to the food processor. Pulse twice. Add all the eggs and turn on processor. Once a ball begins to form, stop. If the dough is dry, add water a little at a time. if it is too wet, add flour.
Lightly flour your work space and knead dough for a minute or two until smooth. Break the dough into 6 pieces. Wrap and set aside.
Cut the mozzarella into small diced pieces.
Mix together the eggs, ricotta, mozzarella, parsley leaves, salt and pepper, and nutmeg in a large bowl. Refrigerate until ready to use. Can be refrigerated for 24 hours.

Roll out your dough so it is 4″-5″ wide.
Place small balls of filling on to dough. Use a pastry brush to brush lines with water all around each filling.

Fold the other half of the dough over the top of the filling. Press down on dough so it attaches with water.
Cut the dough in to ravioli. Brush off any excess flour.
As you cut the ravioli, place them on a baking sheet, and refrigerate until you are ready to cook.
To cook, boil water and heat up the Ragu. Cook the ravioli in boiling water for approx. 5-6 minutes. Drain completely. 

 Plate several ravioli and place Ragu on top. Sprinkle with fresh parmesan, and enjoy! 

  Thanks for stopping by today!
 The recipe I used is from Bob’s Red Mill, with some changes of my own. The filling is really tasty, and comes together quickly. I used a recipe I really love from How To Cook Everything by Mark Bittman.

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