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Ravioli with oven roasted tomatoes

How to make ravioli from common summer vegetable garden ingredients

A summer garden inspired ravioli filled with zucchini and served with a baked garlic and tomato sauce.
Course Main
Cuisine Italian
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 26 ravioli
Author Kyrstie Barcak - A Fresh Legacy



  • 1 small carrot peeled and grated
  • 1/2 zucchini peeled and grated
  • 2 tablespoons light ricotta
  • pinch salt
  • handful fresh basil leaves finely chopped or torn


  • 400 grams garden tomatoes if they are larger than a cherry tomato slice in half
  • drizzle olive oil
  • pinch salt generous
  • 6 cloves garlic roughly chopped


  • 3 cups of OO flour
  • 2 eggs
  • 1/2 cup water
  • 2 tablespoons olive oil
  • 2 pinches of salt

To Serve

  • 1/2 zucchini sliced and grilled in pan. This is the other half of the zucchini used in the filling
  • handful leaves fresh basil leaves torn
  • salt and freshly ground pepper to serve
  • freshly shaved parmesan cheese


  1. Combine the filling ingredients first and set aside
  2. Set the oven to heat to 160 degrees celcius.
  3. Add the tomatoes and garlic to a baking pan and drizzle with olive oil and add a generous pinch of salt.
  4. Place the baking tray filled with tomatoes into the pre-heated oven and bake for 20 minutes
  5. Halve the ravioli ingredients and use them to make tow separate batches. This makes it easier to handle. Each batch will make approximately 13 ravioli, depending on how thinly you roll the dough
  6. Pasta Dough Instructions: Repeat twice
  7. To a clean dry bench add a layer of flour
  8. Add 1 cup of the flour (leaving aside the ½ cup) in a pile to the bench top
  9. Create a hole in the middle of the flour and add the egg, oil and salt
  10. Use a fork to work the flour from the outside edges to the middle and slowly add the water
  11. Mix with the fork until you have a sticky dough
  12. Use some of the flour that has been set aside to sprinkle onto of the dough and pat it down with the palm of your hand so that the surface is no longer sticky
  13. Use a paddle or scraper to lift one side of the dough off the bench and over on top of the floured top you have created. (see pictures here if needed)
  14. Add more flour to the sticky side you have just exposed and pat again
  15. Continue lifting the edges and folding, adding flour and patting until the dough is no longer sticky
  16. Add more flour to the bench as required to prevent sticking
  17. Dust a rolling pin with flour and roll the dough in the direction of closest from you, away
  18. Turn the dough around to face the other direction and roll it again from you away.
  19. Continue until the dough is rolled thin and round (see pictures*As the dough gets thinner you will need to move it by wrapping it around the rolling pin and then rolling it off again)
  20. Once the dough is thin use a pastry brush to dust off excess flour
  21. Use the pastry brush to then paint half of the pastry piece with the whisked egg
  22. Ravioli assembly instructions:
  23. Add a teaspoon of the filling to the half of the pastry that has been brushed with egg - leaving 2 finger spaces between each one *Note the amount of filling to use will depend on the cutter size you have.
  24. Fold the side of the pastry with no egg on it over top of the side with the egg and filling
  25. Cut each filled space with a cutter to seal each ravioli and place onto a dish dusted with flour
  26. Cooking Instructions:
  27. Boil a pot of salted water. Once it is boiling, place the ravioli in batches into the rapidly boiling water until they float to the top and the pasta starts to look translucent.
  28. Remove the floating ravioli with a slotted spoon and serve with the baked tomatoes. Add the additional zucchini, fresh basil and parmesan.

Recipe Notes

Ensure that you do not over-fill the ravioli. When they are cut they should not be leaking any filling, they should have sealed edges.