Red ravioli with tomato

Name: Red ravioli with tomato
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Ingredients: Type 00 flour 1 ½ cup; Remilled durum wheat semolina to sprinkle over the ravioli to taste; Eggs 2; Tomato paste 2 tsp; Cow's milk ricotta cheese 1 cup; Grana Padano PDO cheese 3.5 oz; Basil to taste; Fine salt to taste; Black pepper to taste; Fine salt to taste; Black pepper to taste; Basil to taste; Butter 4 tbsp; Chives to taste; Thyme 4 sprigs; Sage 4 sprigs

Vegetarian

Difficulty: Average
Prep time: 60 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + the resting time of the fresh pasta

PRESENTATION

Bright red ravioli with tomato brings an irresistible splash of color to family tables and remains a true go-to for affordable, easy, and flavorful comfort food. Each little pocket has a beautiful, chewy texture with tender pasta and a rich, satisfying filling that just feels right for cozy family dinners or those quick-but-special weeknight meals. That golden-fluffy look, covered in a generous layer of savory tomato sauce, always looks so good—kids and adults both notice how classic and DELICIOUS it is. Special bonus: since red ravioli with tomato can be totally gluten-free, everyone you love gets to share in this happy meal, which makes a big difference for families with different needs. On busy days, families really appreciate the way this reliable favorite manages to be filling, flavorful, and budget-friendly—all in one nice dish that feels like something you’d hope to find at the end of a long day.

With a simple easy sauce poured over these soft ravioli, you get a dinner that hits all the right notes—rich, tomato flavor mixed with a classic Italian vibe, which almost everyone around the table likes. Even better, customizing is easy (spicy, herby, or extra mild all work), so home cooks get to make it just the way their crew likes best. Some folks like to toss on herbs...others add cheese, and either way, it comes out a favorite you can always count on. Works great for regular weeknight dinners, fast weekend gatherings, or laid-back parties—in other words, red ravioli with tomato is as versatile as it gets, since pairing it with a salad, steamed veggies, or crusty bread always makes the meal feel complete. Families keep coming back to red ravioli with tomato because it’s tasty, reliable, and brings people together over simple, bolder flavors you can easily enjoy at home. Simple idea, LOTS of options—plus it just looks really nice on the plate and never feels boring. For home cooks looking for a comfort food classic that checks every box (including that budget-friendly rush), this ravioli truly works great every single time.

INGREDIENTS

For the Ravioli Dough: Type 00 flour 1 ½ cup (200 g); Remilled durum wheat semolina to taste - to sprinkle over the ravioli; Eggs 2; Tomato paste 2 tsp (10 g)

For the Filling: Cow's milk ricotta cheese 1 cup (250 g); Grana Padano PDO cheese 3.5 oz (100 g); Basil to taste; Fine salt to taste; Black pepper to taste

For the Sauce: Fine salt to taste; Black pepper to taste; Basil to taste; Butter 4 tbsp (60 g); Chives to taste; Thyme 4 sprigs; Sage 4 sprigs

Preparation

How to prepare Red ravioli with tomato

To prepare the red ravioli with tomato, place the flour on a work surface in a well, and add the eggs 1 and the tomato paste 2 in the center. Mix with the help of a fork, gradually incorporating the flour 3.

Knead the mixture with your hands until you get a smooth and elastic dough 4. Cover the pasta with plastic wrap and let it rest in the refrigerator for at least 30 minutes. Meanwhile, prepare the filling for the red ravioli with tomato: place the ricotta, grated cheese, and hand-chopped basil in a mixer 5, season with salt and pepper, and blend until the ingredients are combined. Transfer the mixture to a piping bag 6.

Roll out the pasta using a pasta machine 7, starting from the thickest setting, folding and turning it with each pass, until you reach the thinnest setting 8. Trim the sheets and pipe mounds of filling on one side of the sheet 9.

With a small brush, moisten the edges with water to ensure the pasta sticks well and the ravioli doesn't open during cooking. Then fold the sheet and apply slight pressure to ensure the two sheets adhere perfectly 10. Use a pasta cutter to shape your red ravioli with tomato into half-moons 11 and place them on a tray sprinkled with semolina flour 12. If you want them round, overlap the sheets and cut with a pasta cutter.

Blanch the ravioli in salted boiling water, drain them, and toss them in a pan where you have melted a pat of butter (13-14). Finish by sprinkling with chopped aromatic herbs and a pinch of black pepper, and serve hot 15.

Storage

Consume the red ravioli with tomato right after making them. If desired, you can freeze them raw: for freezing, place the tray with the ravioli in the freezer to harden for a couple of hours. Once well hardened, put them in freezer bags, preferably in portions, and place them back in the freezer. When you need to use them, boil them directly from frozen in boiling water and proceed as per the recipe.

Tip

Making fresh pasta at home is a lot of fun; try coloring the dough differently each time: with saffron for yellow dough, with squid ink for black dough, with beetroot for pink dough, and so on. If you can't find durum wheat flour, use more common soft wheat flours like all-purpose or cake flour!

Curiosity

Durum wheat flour, rather than soft wheat (commonly all-purpose or cake flour), is particularly suitable for homemade pasta preparations, as it is a very strong flour that ensures even for more elaborate doughs, like filled pasta, it won't tear, allowing the filling to stay inside!

For the translation of some texts, artificial intelligence tools may have been used.