The Chew: Ricotta Ravioli + 3-Minute Marinara Recipe

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The Chew: Ricotta Ravioli + 3-Minute Marinara

Mario Batali wanted to prepare a gourmet recipe using nepitella, which grows wild in the cracks of the streets in Rome and Naples. He made a signature recipe from that area, Ricotta Ravioli, but made it with a 3-Minute Marinara. At this point, I believe Mario Batali is practically the king of Italian cooking and there’s no denying he knows what he’s doing. Please do yourself and your family a favor, and never bought premade ravioli again. You’d probably be surprised to learn just how easy it is to make homemade ravioli, and the same goes for pasta sauce. You can put this recipe together in no time!

Just click next page to find out how.

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The Chew: Ricotta Ravioli + 3-Minute Marinara Recipe Ingredients

The Chew: Ricotta Ravioli + 3-Minute Marinara Recipe

Mario Batali prepared homemade Ricotta Ravioli with a 3-Minute Marinara, as a gourmet yet manageable dinner recipe. (panpacificvancouver / Flickr)

  • 1 onion – peeled, chopped into 1/8th-inch dice
  • 2 tbsp nepitella (or mint) – chopped
  • 1/4 tsp freshly grated nutmeg
  • kosher salt and freshly ground black pepper
  • 1/4 C olive oil + more to finish
  • 3/4 C ricotta
  • 1 bunch parsley – chopped to make 1/4 C
  • 1/4 C parmigiano-reggiano – grated + more to garnish

For the Fresh Egg Pasta:

  • 4 extra large eggs
  • 3 1/2 C + 1/2 C all-purpose flour
  • 1/2 tsp olive oil

For the Marinara:

  • 1/4 onion – peeled, diced
  • 1 tbsp thyme leaves
  • 1 small bunch basil leaves – torn
  • 2 tbsp olive oil
  • 3 cloves garlic – peeled, chopped
  • 1 1/2 C whole, peeled, San Marzano tomatoes

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The Chew: Ricotta Ravioli + 3-Minute Marinara Recipe Directions

  1. Bring a large pot of salted water to a boil
  2. In a large saute pan, add olive oil and put over medium-high heat
  3. Add the onion and cook to tender, about 5-6 minutes
  4. Take the onion out of the pan and let cool
  5. Add the nepitella, ricotta, Parmesan, and nutmeg
  6. Season with salt and pepper

For the Ravioli:

  1. cut 3-inch strips of pasta dough lengthwise, then add 1 tbsp cheese filling about 3 inches apart
  2. Fold the pasta down to the bottom then pinch closed
  3. Press the dough flat between the lumps of filling
  4. Use a pastry cutter to cut small rectangles
  5. Continue until all the pasta and filling is used
  6. When the ravioli are made, drop them into the boiling water and simmer for about 3 minutes
  7. Meanwhile, make the marinara sauce
  8. Drain the pasta and add to the saute pan with marinara sauce and toss carefully over medium heat
  9. Finish a few tbsp of the pasta water and some olive oil
  10. Toss again to allow everything to be evenly coated
  11. Garnish with more Parmigiano-Reggiano

For the Fresh Egg Pasta:

  1. Make a pile of flour in the middle of a large cutting board
  2. Make a well in the flour, then add the oil and eggs
  3. Use a form to beat together the eggs and oil, then start to add in the flour, working from inside, out, incorporating the flour completely
  4. Once half the flour is mixed in, the dough will start to form
  5. Begin kneading the dough using both your hands for about 3 minutes
  6. Wrap the dough in plastic wrap and let rest for 30 minutes

For the Marinara:

  1. Heat a 12-14-inch saute pan with olive oil over medium-high heat
  2. Add the garlic, onion, and thyme
  3. Meanwhile put the tomatoes into a blender and puree until smooth
  4. Pour into the saute pan, then season with salt and pepper
  5. Let simmer for 1-3 minutes then add the basil and stir

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