Cheese & Raisin Ravioli

Basic Pasta Dough
1 cup flour
¼ teaspoon salt
1 egg
1 tablespoon oil
2 to 3 tablespoons water

To make enough pasta for one recipe of cheese and raisin filling
(This amount of dough may be made using a stand mixer with a dough hook)
4 cups flour
1 teaspoon salt
4 eggs
¼ cup oil
8 to 12 tablespoons water

Mix together flour and salt in a large bowl. Using a fork, whisk in eggs and oil. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, add the water, one tablespoon at a time. Add only enough water to form the dough into a ball with your hand.

Knead the dough until smooth and elastic. Invert the mixing bowl and allow the dough to rest under it for about ten minutes. Roll out and cut into desired shapes.


Bob’s Spaghetti Sauce
1 gallon tomato sauce (6-lb, 7-oz can, approx.)
6-oz can tomato paste
¾ to 1 cup honey
¼ cup dried chopped onion or ½ cup fresh chopped onion
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder or granulated garlic

Combine sauce, paste and honey in a large pot. Stir in seasonings. May add chopped, sautéed vegetables (celery, peppers, mushrooms) or cooked meat (ground beef, meatballs, Italian sausage) if desired.

Bring to a boil on medium-high heat. Reduce heat and simmer, uncovered, for several hours. Stir occasionally with a wooden spoon. Taste and adjust seasonings if necessary.


Cheese and Raisin Ravioli
6 cups shredded Monterey jack cheese
2 cups raisins, plumped*
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 egg, slightly beaten

Mix together all ingredients. Filling should stick together enough to form small balls. Prepare Basic Pasta Dough. Roll out dough with rolling pin or pasta machine until fairly thin. Make ravioli using the cookie cutter or ravioli maker methods.

Using the cookie cutter method: Cut circles of dough using a round cookie cutter. Place a ball of filling on a circle of dough; cover with another. Crimp around edges of dough with fork to seal. To get a good seal, the first circle of dough may need to have its edges brushed with a little water. Prick top of each ravioli once or twice with a fork.

Using the ravioli maker method: Flour the ravioli plate between each use so the dough does not stick. Lay a strip of dough on the plate making sure it overlaps the edges. Place a ball of filling in each section of the ravioli plate. Cover with another strip of dough. Seal and cut dough by pressing firmly in all directions with a rolling pin. Remove ravioli by turning plate over and pushing gently. Prick top of each ravioli once or twice with a fork.

Place ravioli apart on baking sheets up to three layers high, separating layers with plastic wrap. Cook ravioli fresh or wrap with aluminum foil and freeze. When frozen, ravioli may be put into bags or containers and returned to the freezer until needed. Makes approximately 8 dozen ravioli. Do not thaw frozen ravioli before cooking. Cook ravioli in boiling water until tender, about 5 minutes, and serve with Bob’s Spaghetti Sauce or the marinara sauce of your choice.

*to plump raisins: Sprinkle raisins with 2 tablespoons water, cover with plastic wrap and microwave for one minute. Let stand a few minutes before removing wrap. Or cover raisins with boiling water, let stand a few minutes and drain.

~Jessica