How to Make Basil Ravioli with Blender Marinara

Basil ravioli with blender marinara in a white bowl next to a glass of red wine — Screenshot from "Un-Wine'd" season three episode 12.

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 “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.

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