Fresh Ravioli with San Marzano Tomato Sauce, Italian Recipe – Gianni’s North Beach


Ravioli made with fresh pasta is a favorite of mine. My mother made the best big fat tender ravioli stuffed with creamy ricotta and mozzarella. My brother ate 13 one Sunday afternoon dinner! I could do maybe 4.

Fresh pasta is easier to make than you might think. You mix a few ingredients together, knead it a little bit and then run it through the pasta machine. Watch me make it in the video and then try it out for yourself.

Complete text recipe: http://wp.me/p1bo0f-le
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20 comments

  1. Hey! Thanks for the recipe (especially for the the filling)! A little trick I use with my Marcato to get symmetrical sheets is to press the dough flat before you put it in your machine and connect the endings (overlap the endings generous so the sheet is still filling the complete width) after the first few runs on 0 to create a loop. Works really well! If you have a lot of pasta you will still be able to cut them in perfect symmetrical pieces when you are on stage 2 or 3…

  2. May I ask about how many you think this will feed? I have a family of 5 and a couple growing boys who love to eat. To make a big batch, would you say double the recipe atleast? Thank you, love your videos Gianni

  3. Gianni….you handsome man …..I love your channel. You have a gift for making what I know are difficult dishes look easy to do. Those zeppole you created were so wonderful. Thank you for sharing with us.

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