Homemade Sweet Ravioli with Fresh Tomato Sauce!! Go For It!!!


2 cups sifted flour
6 egg yolks
Dash of salt
Dash of fresh ground black pepper
Dash of nutmeg
¼ cup warm water
16 oz. ricotta cheese
½ cup grated Romano cheese
Handful of fresh Italian parsley – chopped
Zest of ½ orange
1 tablespoon of sugar
For the Sauce:
6 Vine ripe tomatoes – quartered and halved
7 cloves of garlic – chopped
Healthy handful of fresh basil – ripped
1 tsp. of capers
1 red onion – sliced
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of red pepper flakes
Dashes of dried oregano
Pinch of sugar
Drizzles of olive oil


Sift the flour onto a board or counter top. Make a well in the center and add 3 egg yolks. Add a dash of salt and 3 tablespoons of water. Combine into the flour and continue to knead the dough until a firm dough is formed, adding a little more water as needed to the dough. Cover the dough and let it stand for at least 15 minutes.
Divide the dough in half and roll out one of the halves as thin as possible.
In a mixing bowl combine the remaining 3 egg yolks, orange zest, sugar, parsley, nutmeg and Romano cheese. Place a teaspoon of the mixture on the center of the dough; repeat spacing teaspoonfuls about 2 inches apart.
Roll out the remaining dough and carefully position it as a top layer, brushing the edges lightly with water to seal the layers. Press the 2 layers of dough together around the edge mound of the cheese mixture.
Cut into squares with a pastry wheel or a sharp knife. Press the edges down with a fork. Drop into boiling salted water. Simmer for about 10 minutes. The ravioli will float to the top. Drain Well!
For the Sauce:
Heat a large frying pan with olive oil. Add the onion, tomatoes, basil and capers and sauté. Add the seasonings and a pinch of sugar and continue to simmer until the tomatoes are soft and incorporated.


This dish is easier than you think to make. It is worth the effort to see the smiles it will bring to your table. I know you will make it again. The filling for the ravioli is the way my Dad liked his ravioli. This is for you Dad.

Enjoy with Lots of Love,



Friday, August 12, 2011 - 2:11pm

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