This easy-to-make basil ravioli with blender marinara is packed with flavor. The recipe pairs well with the 2017 Tradition Red Blend from Afton Mountain Vineyards and appears in this full episode of “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
Sauce:
- 28 ounce can San Marzano tomatoes
- ¼ c. tomato paste
- 1 Tbsp. dry parsley
- 1 tsp. dried basil
- ¾ tsp. dried oregano
- 1 clove garlic, finely minced
- 1 tsp. salt
- Pinch of red pepper flakes
Pasta Dough:
- 2 ½ c. flour
- 4 eggs
- ½ tsp. salt/li>
Pasta Filling:
- 2 ½ c. flour
- 4 eggs
- ½ tsp. salt/li>
- 15 ounces ricotta cheese
- 1 c. shredded mozzarella
- 2 tbsp. fresh basil, finely minced
- ½ tsp. salt
Directions:
Step 1: In a food processor, mix 2 cups flour, ½ tsp. salt, and the eggs until well mixed.
Step 2: Remove from the processor and knead on a board with additional flour. Roll with a pasta roller into strips.
Step 3: Mix the filling ingredients together and drop by the spoonful every 3 inches down the strip of pasta. Brush all the exposed areas with water.
Step 4: Top with another strip of pasta and rub out all air bubbles between the lumps of cheese mixture. Cut with a cookie cutter and drop into boiling water. Cook for 3 minutes.
Step 5: Remove from water and place in the bowl. Top with sauce. Any remaining dough can be re-rolled into the next strip.
Step 6: To make the sauce, put all sauce ingredients in a blender and pulse on and off for about 30 seconds. Pour into a saucepan and warm through.
Step 7: If desired, top the ravioli with grated parmesan cheese.
