Ravioli

https://www.tasteofhome.com/recipes/homemade-ravioli/

filling:
1 carton (15 ounces) ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 large egg, lightly beaten
2 teaspoons minced fresh basil
1 teaspoon minced fresh parsley
1 teaspoon minced fresh oregano
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper


sauce:
1 can (28 ounces) crushed tomatoes
1-1/2 cups tomato puree
1/2 cup grated Parmesan cheese
1/3 cup water
1/3 cup tomato paste
3 tablespoons sugar
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano

Directions
Place 5 cups flour in a large bowl. Make a well in the center. 
	Beat the eggs, water and oil; pour into well. Stir together, 
	forming a ball. Turn onto a floured surface; knead until 
	smooth and elastic, 4-6 minutes, adding remaining flour if 
	onecessary to keep dough from sticking. Cover and let rest 
	for 30 minutes.
Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a 
	boil. Reduce heat; cover and simmer for 1 hour, stirring 
	occasionally.
In a large bowl, combine filling ingredients. Cover and refrigerate 
	until ready to use.
Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. 
	(Keep pasta covered until ready to use.) Working quickly, 
	place rounded teaspoons of filling 1 in. apart over half of 
	pasta sheet. Fold sheet over; press down to seal. Cut into 
	squares with a pastry wheel. Repeat with remaining dough and filling.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat 
	to a gentle simmer; cook until ravioli float to the top and are 
	tender, 1-2 minutes. Drain. Spoon sauce over ravioli.