Olive Garden Homemade Ravioli Recipe

I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!—Lori Daniels, Hartland, Michigan

 5 cups all-purpose flour
 6 l eggs
 ½ cup water
 1 tbsp olive oil
sauce:
 1 can (28 ounces) crushed tomatoes
 5 ½ cups tomato puree
 ½ cup grated Parmesan cheese
 ⅓ cup water
 ⅓ cup tomato paste
 3 tbsp sugar
 2 tbsp minced fresh basil
 1 tbsp minced fresh parsley
 1 tbsp minced fresh oregano
 1 garlic clove, minced
 ½ tsp salt
 ¼ tsp pepper
Filling:
 1 carton (15 ounces) ricotta cheese
 2 cups shredded part-skim mozzarella cheese
 ⅓ cup grated Parmesan cheese
 1 l egg, lightly beaten
 2 tsp minced fresh basil
 1 tsp minced fresh parsley
 1 tsp minced fresh oregano
 ¼ tsp garlic powder
 ⅛ tsp salt
 ⅛ tsp pepper

1

Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

2

Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

3

In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.

4

Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoons of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

5

Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.