• 1 1/4 cups of water for pasta dough
  • 2 pounds all-purpose flour
  • 2 pounds Ricotta
  • 5 ounces of Parmesan cheese
  • 2 whole eggs
  • 2 ounces marjoram leaves (fresh oregano is a great substitute)
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 14 ounces canned peeled tomatoes
  • 3 tablespoons chopped basil leaves
  • 1 ounce butter


  • For the dough…
    • In a small saucepan, bring water to a boil.
    • Create a pile of flour and make a well in the center.
    • Pour boiling water into the well.
    • Using a fork, gradually combined the flour and water.
    • Knead for about 5 minutes.
    • Let dough rest while preparing stuffing
  • For the filling…
    • In a medium sized mixing bowl, combine the Ricotta, Parmesan, eggs, and marjoram/oregano
  • For the sauce…
    • In a medium saucepan, saute garlic in olive oil until golden brown
    • Add the tomatoes and cook for 20 minutes
    • Once cooked, add the basil, butter, and salt.
    • Stir until ingredients are combined.
  • Using a rolling pin, roll out the pasta dough until very thin.
  • Cut in half, yielding 2 large pieces of pasta dough.
  • Set one piece of the rolled pasta to the side
  • Place the ravioli filling throughout the sheet (each ravioli should be at least one inch apart)
  • Cover with reserved pasta dough
  • Press edges together with a fork and cut each ravioli.
  • In a large saucepan, bring salted water to a boil.
  • Add ravioli and cook (ravioli will float when done)