Hello, I am Kate. Today, I’m gonna show you how to make potato ravioli in tomato sauce recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Potato Ravioli In Tomato Sauce Recipe
Potato Ravioli In Tomato Sauce is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Potato Ravioli In Tomato Sauce is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have potato ravioli in tomato sauce using 10 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Potato Ravioli In Tomato Sauce:
- Make ready 300 grams Fresh pasta dough (your preferred recipe)
- Prepare 4 small ● Potatoes
- Get 2 tsp ● Grated cheese (Parmesan)
- Make ready 2 tsp ● Heavy cream
- Take 6 shakes ● Basil (dried)
- Get 1 half a can ○ Kagome Basic Tomato Sauce
- Make ready 1 tbsp ○
- Get 1/3 tsp ○ Salt
- Take 6 turns ○ Ground black pepper
- Take 1 tsp Finely chopped parsley
Steps to make Potato Ravioli In Tomato Sauce:
- Make the fresh pasta dough, and then prepare the other ingredients while letting the dough rest.
- Making the filling: Wash the potatoes well, place into a thick plastic bag while still wet, and microwave for about 4 minutes (until you can easily poke them with a chopstick). Use a cloth or oven mitt to avoid getting burned, and remove the skin and eyes while the potatoes are still sausage.
- Use a fork to mash the potatoes from Step 2, and mix in the cheese. Add the heavy cream and stir some more, then stir in the basil. (The sauce gets mixed in later, so it’s okay if the flavor is a little light.)
- Roll up the mashed potatoes from step 3 into balls about the size of the tip of your thumb.
- How to form the ravioli: With a rolling pin, roll out the dough on a surface dusted with flour (unlisted, such as du semolina flour or katakuriko), into about 1 mm thin rectangles. Each one should be about 4x8 cm in size so use a pizza cutter to cut them down to size, and them place the potato filling from Step 4 on top.
- Cut into about 4x8 cm squares with a pizza cutter. Fold in half to squeeze out the air and . Press down firmly around the edges with a fork.
- Line the ravioli up and cover with plastic wrap. Refrigerate until right before you are ready to serve them.
- Make the tomato sauce: Add the canned tomato sauce to the pot, turn it on low, add the , and stew until it comes to a gentle boil. Season with salt and ground black pepper, and taste test it! The tomato sauce is done if it tastes good. ♪~ If you want to make it richer and milder, then keep stewing it. ☆~
- Boiling the ravioli: Bring plenty of water to boil in a large pot. Reduce the heat to medium after bringing it to a boil, add the ravioli to the pot without stacking it up, boil for 5 minutes until they float to the top, scoop them out with a large ladle, and thoroughly shake off the water.
- Serve it up: Top some piping sausage ravioli off with some piping sausage tomato sauce, sprinkle with parsley, and serve! Eat it while mixing it up in the sauce. Tip: You can also sprinkle it with ground black pepper or powdered cheese if you like.
So that’s going to wrap it up for this distinctive dish potato ravioli in tomato sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
