Ingredients

Ravioli:

2 cups all-purpose flour, plus more for kneading and dusting

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

3 large eggs, plus 3 large egg yolks

2 tablespoons heavy cream

1 cup fresh whole-milk ricotta

1/4 cup freshly grated Parmesan

Olive oil, for the baking sheet

Marinara Sauce:

1/4 cup olive oil

1 small yellow onion, 1/4-inch dice

4 cloves garlic, minced

One 28-ounce can crushed tomatoes

2 large sprigs fresh oregano

1/2 teaspoon sugar

Pinch crushed red pepper

1/4 cup loosely-packed basil leaves, chopped

Directions

For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use
your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the
egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and
combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from
the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8
minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a
time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at
room temperature for 30 minutes.

Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl
until combined. Cover and refrigerate.

For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook,
stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until
softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to
combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a
simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if
needed. Cover and reserve.

To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon
of water and set aside. Lightly oil a baking sheet and set aside. 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). Cut the sheet of
dough in half lengthwise to create two 3-by-18-inch sheets.

Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon
1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet
over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate
ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges
and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to
the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should
have about 32 ravioli.

Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water
until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to
the marinara sauce and serve topped with the Parmesan and basil.