Rainbow Ravioli with Tomato Basil Marinara

Team: Vermont Unicorns

Host School: Vermont 4-H

Age Group: Middle School


Pasta - Red

2 Eggs

1 Cup King Arthur Flour

1 Table Spoon Olive Oil

1/4 Cup fresh chopped beet (for color)

Pasta - Orange

2 Eggs

1 Cup King Arthur Flour

1 Table Spoon Olive Oil

1/4 Cup fresh grated carrots (for color)

Pasta - Green

2 Eggs

1 Cup King Arthur Flour

1 Table Spoon Olive Oil

1/3 Cup fresh chopped green bell pepper (for color)


8 oz Feta Cheese

1/3 Cup fresh chopped basil

1 Tsp Balsamic Vinegar

Marinara Sauce

1/2 Cup Chopped Onion

2 Tablespoons Olive Oil

1 Tsp Minced Garlic

3 Tablespoons Fresh Chopped Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

28 oz. Canned Diced Tomatoes

3 Quarts of water - to cook pasta

Preparation Instructions

Marinara Sauce

In a small saucepan combine Olive Oil, Onion and garlic and heat on low until onions are starting to soften.

Add diced tomatoes, Basil, Oregano and Salt to sauce pan and simmer at low heat until thickened.


In a small mixing bowl combine your feta cheese, chopped basil and balsamic vinegar.

Ravioli (repeat for each color pasta you are making)

Measure flour and put into small metal bowl.  

In a blender combine your eggs and chopped vegetable (for color).  

Blend together until smooth (about 30 seconds).

Take your egg/veggie mixture and pour into your bowl of flour.

Stir with spoon until mixed into a sticky pasta dough.

Then scoop dough out of bowl onto floured surface and kneed until well blended.

Putting together your Ravioli

Roll dough with rolling pin until flat - about 1/4 inch thick.  Cut your sheet of dough in half (so you have a layer of dough for the bottom and one for the top of your ravioli)

Put small scoops of the cheese mixture (about 1 tablespoon) onto your bottom sheet of dough, make sure to space the piles about 2 inches apart for each ravioli you are making. 

Cover your bottom dough and cheese with the top sheet of dough, and form your ravioli using a small glass to press the ravioli out of the dough.

Cooking your Ravioli

In a medium sauce pan, bring 3 quarts of water to a boil.

Gently place your ravioli into the boiling water and boil until ravioli begin to float (1 - 2 minutes).

Remove ravioli from water and place on plate.

Serve ravioli with your Tomato Basil Marinara Sauce