Trim any jagged edges and discard the scraps.
Carefully push out air bubbles around the mounds and seal the seams. Gently press between the mounds of cheese to define 8 separate ravioli. Gently lay the second pasta sheet over the first, matching up the sides. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets.īrush the entire surface of one of the pasta sheets with the egg wash. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Lightly oil a baking sheet and set aside. Beat the remaining egg with 1 tablespoon of water and set aside. To make the ravioli: Bring a large pot of salted water to a boil. Discard the oregano and season with salt and pepper if needed.
Bring to a boil over medium-high heat then reduce to a simmer. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Cover and refrigerate.įor the marinara sauce: Heat the oil in a medium saucepan over medium heat. Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. Use your fingers to break up the eggs and yolks and combine with the cream. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to make a well in the middle of the mound. For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt.
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