- 1 1/4 cups water, for pasta dough
- 2 pounds all-purpose flour
- 2 pounds ricotta
- 5 ounces Parmesan
- 2 whole eggs
- 2 ounces marjoram leaves*
- 2 cloves garlic, chopped
- 1 tablespoon olive oil
- 14 ounces canned peeled tomatoes
- 3 tablespoons chopped basil leaves
- 1-ounce butter
For the pasta dough:
In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing.
In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram.
Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done).
For the sauce:
In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined.
*Cook's Note: If fresh marjoram is not available, substitute with fresh oregano.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.