Ingredients
5 to 5-1/2 cups all-purpose flour6 large eggs1/2 cup water1 tablespoon olive oilSAUCE:1 can (28 ounces) crushed tomatoes1-1/2 cups tomato puree1/2 cup grated Parmesan cheese1/3 cup water1/3 cup tomato paste3 tablespoons sugar2 tablespoons minced fresh basil1 tablespoon minced fresh parsley1 tablespoon minced fresh oregano1 garlic clove, minced1/2 teaspoon salt1/4 teaspoon pepperFILLING:1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese1/3 cup grated Parmesan cheese1 large egg, lightly beaten2 teaspoons minced fresh basil1 teaspoon minced fresh parsley1 teaspoon minced fresh oregano1/4 teaspoon garlic powder1/8 teaspoon salt1/8 teaspoon pepper
Preparation
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.
Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use.
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.
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.
