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

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2 votes | 1232 views

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,


Prep time:
Cook time:
Servings: 4


Cost per serving $1.44 view details
  • 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


  1. 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.
  2. Divide the dough in half and roll out one of the halves as thin as possible.
  3. 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.
  4. 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.
  5. 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!
  6. For the Sauce:
  7. 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.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 4 servings
Calories 552  
Calories from Fat 185 34%
Total Fat 20.77g 26%
Saturated Fat 12.92g 52%
Trans Fat 0.0g  
Cholesterol 77mg 26%
Sodium 577mg 24%
Potassium 282mg 8%
Total Carbs 60.81g 16%
Dietary Fiber 2.1g 7%
Sugars 5.74g 4%
Protein 29.27g 47%
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