There’s nothing cozier than a bowl of fresh, homemade ravioli — and now that tomato season is officially over in Minnesota, this is my favorite way to use up every last tomato I stocked up on. Light, fresh, and unbelievably delicious, this dish will ruin store-bought pasta for you… but I think we can live with that.

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Ingredients

For the Tomato Sauce

• ~8 lbs fresh tomatoes
• 2 medium yellow onions, peeled and quartered
• Garlic, finely chopped or pressed (and as much as you like!)
• Fresh Italian parsley
• Fresh basil
• Salt & pepper
• Olive oil
• Hot Italian sausage (optional, stirred in at the end)

For the Pasta Dough

• 2 cups all-purpose flour
• 3 eggs
• Dash of olive oil
• Pinch of salt

For the Ravioli Filling

• Ricotta cheese
• Fresh mozzarella
• Parmesan cheese
• Romano cheese
• 1 egg
• Fresh parsley
• Salt & pepper

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Instructions

1. Prepare the Tomato Sauce: Start by cutting a small X on the bottom of each tomato, then drop them into boiling water for three to five minutes until the skins begin to peel. Move them immediately into an ice bath to stop the cooking. Once cooled, peel off the skins, roughly chop the tomatoes, and add them to a Dutch oven with a drizzle of olive oil. Add the onions, garlic, parsley, salt, and pepper, then let the sauce simmer low and slow for about two and a half hours while you work on the pasta.

2. Make the Pasta Dough: In a stand mixer, combine the flour, eggs, olive oil, and salt until dough forms. When it comes together, wrap the dough in plastic and let it rest at room temperature for at least thirty minutes.

3. Mix the Ravioli Filling: While the dough rests, stir together the ricotta, fresh mozzarella, parmesan, romano, egg, parsley, salt, and pepper until the filling is smooth and well combined. Set it aside so it’s ready when your pasta sheets are rolled.

4. Roll and Shape Pasta: Once rested, roll the dough into thin sheets using a pasta roller — aiming for the second or third thinnest setting. Lay one sheet over your ravioli mold, spoon a little filling into each pocket, then cover with a second pasta sheet. Use a rolling pin to seal everything together and release the ravioli. You can boil them right away or freeze some for later.

5. Finish the Tomato Sauce: As the sauce finishes cooking, use an immersion blender to smooth out any remaining chunks and break down the onions. Stir in fresh basil and, if you like, some cooked hot Italian sausage for protein.

6. Serve: Boil the ravioli until they float to the top, then scoop them into bowls and top generously with your fresh tomato sauce. Add a little more basil and parmesan on top, serve with crusty bread, and enjoy the light, fresh flavors that make this dish such a treat.