Homemade Ravioli

Ingredients

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• ¾ cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• ½ cup grated Parmesan cheese
• ⅓ cup water
• ⅓ cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.