Recipe:Tomato Ravioli
By Thomas Cenci
I love making pasta dishes, there simple and easy to make (most of the time) and you can do so much with them.
You don’t have to stick to the same old spaghetti, linguine or penne either, why not try making ravioli’s?
It’s easier than you might think, and what better ingredients to use than tomato and ricotta cheese, so just follow the recipe below and enjoy.
Ingredients:
For the pasta
• 3.5 oz pasta flour
• 4 egg yolks
• 1 tablespoon of olive oil
• 2-3 teaspoons of water
• A pinch salt
For the tomato and cheese filling:
• 2oz ricotta cheese
• 2oz dried-tomatoes
• few basil leaves
• Salt and Pepper
Method:
1. For the pasta - Place the flour, egg yolks, olive oil and a pinch of salt in a food processor.
2. Blend until the mixture resembles breadcrumbs.
3. Slowly add the water to form a dough.
4. Wrap the dough in cling film and place in the fridge to rest for at least half an hour.
5. For the ravioli filling - Mix the Ricotta cheese and dried tomatoes in a bowl until it becomes a smooth mixture then add a few chopped basil leaves and season to taste.
6. To prepare the ravioli - Lightly dust a clean work surface with flour and work a little of the rested dough into a rough rectangle shape.
7. Roll through a pasta machine or just with a rolling pin until it becomes very thin or your ideal thickness.
8. Brush half of the pasta with a beaten egg and pipe mounds of the filling onto the wet half of the pasta.
9. Fold the remaining half of the pasta sheet over so that it covers the filling.
10. Gently cut around these mounds with a pastry cutter.
11. Take each ravioli and press the air out of it with your fingers ensuring the edges are well sealed.
12. Finish by boiling in salted water for about 6 minutes and then serve with freshly cut tomato pieces, chopped basil and a sauce of your choice.
May 14th, 2008 at 9:33 am
Yummy.
May 14th, 2008 at 10:23 am
Your recipes look wonderful. I’ve never made my own pasta, usually buying a whole grain ready-to-cook, but I may just try this!
May 14th, 2008 at 11:39 am
Making pasta is not as hard as everyone may think, with a little practice you can be making some amazing recipes, with the advantage being that you can make any flavor you want.