Ingredients for 4 people.
For the pastry:
300 g durum wheat flour;
salt to taste;
For the filling
400g of ricotta cheese;
For the sauce
200 g of peeled tomatoes
200 g of tomato puree
For the pasta:
Mix the flour with the rest of the ingredients until you have a smooth mixture.
Divide the dough in two. With the rolling pin roll out the sheets and, with a cloth pocket or simply with a teaspoon, distribute on one half of the surface the filling that you have prepared; fold the other half of the sheet covering the filling, press it into the empty space and, with the round pastry cutter, cut out the ravioli.
Repeat the same procedure for the other sheet of pasta.
For the sauce: In a saucepan, sauté the onion in the oil; when it is golden, add the peeled tomatoes and then the tomato puree.
The sauce will be ready as soon as it begins to boil.