Ravioli with homemade tomato sauce

Yum. A little too time-intensive for a week-day meal, but a definite treat on the weekends!

Ravioli
1. Start with the same dough as for fettucine alfredo
2. Combine 1 c mozzarella, 1 c parmesan, 1 c ricotta, s&p, and herbs (I just used a little basil).


3. Once the dough is rolled into sheets, drop teaspoons of the filling on the sheets.


4. Brush the edges with water, then seal. (Use either a ravioli sealer or a knife and fork.) Seal carefully, and try not to get any air trapped on the inside; this will prevent the pasta from exploding in the boiling water.



5. Keep on a lightly floured baking sheet until ready to cook.


6. Meanwhile, in a pot saute a small onion (diced) and a few cloves of garlic (chopped) in some olive oil. When the onion is translucent and the garlic is fragrant, add a 28-oz can of crushed tomatoes and a 14.5-oz can of diced tomatoes. Let simmer for *up to* 30 minutes.


7. Gently transfer the raviolis to a big pot of salted, *lightly* boiling water. (A hard boil will destroy the pasta.) Let simmer for a few minutes, until the pasta is al dente. Top with the tomato sauce and serve.



(notice our nice new floors?!)
Enjoy!