Inside Out Ravioli – Ravioli al Rovescio

So our place in Salt Lake City has again gifted us an endless amount of tomatoes. Literally never ending, beautifully red, juicy, healthy, flavorful tomatoes.  All this in a desert setting with temperatures usually in the low 100’s during the crucial growth period of our tomato plants.  Five tomato plants was all that we planted and we still, as of October 26, have tremendous amounts of tomatoes weighing down our plants with the weight of these gorgeous tomatoes. We have shared with neighbors, made tomato salads, sauces, soups, pretty much everything we could do with tomatoes we did.  We even brought some back to Connecticut where our season, given the record amount of rain we got this summer, did not fare so well.  Sure we got tomatoes but most were cracked and never achieved that gorgeous red hue that makes you want to stuff that tomato into your mouth before you can even wash it.  So, what to do with all these tomatoes?  Well, we thought we had run out of options but….. how about ravioli?  Yeah! Ravioli.  Inside OUT Ravioli!

Inside Out

We decided to put the tomatoes on the inside of our ravioli rather than as the sauce, although we’ve made plenty of that too. The result was a divine melt in your mouth, even my son in law who doesn’t like tomatoes will love them, tomato ravioli.

Okay, hear me out, tomatoes “sauce” on the inside served with a parmesan cream sauce.  Once you’ve tried these ravioli you will want to have them again and again.  You can absolutely change up the sauce with which you serve them but hey even just butter (or olive oil) and grated cheese work well.  

While it is a bit laborious to make these ravioli you’ll be happy to hear that once done you can freeze them in freezer bags and keep for a whole year.  So on those nights when your not sure what to cook quickly or to impress family and friends with your new recipe these ravioli will come in mighty handy.

Our Favorite Ravioli Making Musts

Bob’s Mills Semolina Flour

All Purpose Flour

Ravioli Molding Set

Kitchen Aid Pasta Attachment

Must have equipment for Inside Out Ravioli

Ravioli al Rovescio

Recipe by Bianca DeMasiCourse: Brunch, Lunch, DinnerDifficulty: Medium, Expert


  • For The Dough

    250 grams Bob’s Mills Semolina Flour

    350 grams all purpose flour

    6 whole eggs

    2 tablespoons olive oil

    For The Filling

    4 medium ripe tomatoes 

    ½ large onion

    1 loaf one day old white bread - crust removed

    Olive oil

    One handful of grated parmesan cheese

    One handful of fresh basil

    Salt and pepper to taste


  • For The Dough

    Mix your flours together and create a well on a clean dry surface (marble works best not wood for the wood would absorb some of the liquid).  Form a well with your flours and add the eggs inside the well, add olive oil.

     With a fork and while beating the eggs gather some of the flour while you work around the inside of the well.  Once you have a dough forming switch to working the dough with your hands. 

    Knead the dough until you get a smooth pasta dough.  Place in a plastic bag and seal the bag removing any air from the bag.  Let sit in a cool area in your kitchen.

    For The Filling

    In a pot of boiling water place the washed tomatoes and let cook for 45 seconds.   Remove the tomatoes from the water and let cool before peeling.  In the meantime chop the onion and saute in the olive oil until translucent.

    ore peeling.  In the meantime chop the onion and saute in the olive oil until translucent.  Peel your tomatoes and chop coarsely -when onion is ready put the tomatoes into the pot and cook for about ten minutes.   In the meantime chop the bread into cubes. 

    Add the bread to the tomatoes and turn off the heat.  Mix so that all the bread is coated with the tomato mixture.

    Set aside until cool and with a stick blender blend the mixture until you get a dense mixture.  Put the cheese in and finely chopped basil.  Wait until mixture is completely cool to add the basil so that it will not lose color or flavor. 

    With your stand mixer with  the pasta attachment start to roll out your pasta sheet, fill your ravioli using a ravioli stamp.  Roll out another sheet of pasta (I usually put the pasta attachment on number 5 for thickness) cover your ravioli and make sure they sealed. 

    Place your ravioli on a sheet tray covered with parchment paper and place in the freezer. Once the ravioli are frozen through place them in a plastic freezer bag and seal tightly removing any air. 

     Cook the ravioli in a pot of salted boiling water directly from the freezer until they float to the top plus a minute more.   

    Enjoy! Buon Appetito!

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