recipes

Ravioli with Ricotta and Fresh Herbs served with Tomato Puree

Raviolini alle Erberte con Pasata Di Pomodoro.

Ingredients

For pasta:

1. 1 kg of Roma Pizza and Pasta flour “00”
2. 8 eggs
3. a pinch of salt
4. 1 spoonful of Roma Extra Virgin Olive oil
5. water

For the filling:

1. 1 kg of fresh sheep’s ricotta cheese
2. chopped herbs of your choice such as : a bunch of tarragon, mint, marjoram, chives, wild herbs, nettles etc.
3. 3 spoonfuls of Roma Formaggio Da Pasta
4. nutmeg
5. salt and pepper

For the sauce:

1. 3 tins of Roma Chopped tomatoes
2. 4-5 whole garlic cloves
3. 2 tbsp Roma extra virgin olive oil
4. salt and chilli powder

Method

1. Sieve the flour and salt onto a clean work surface and make a well in the centre.
2. Beat the eggs and oil together and pour into the well.
3. Using your fingers, gradually mix the liquid ingredients into the flour.
4. nead the pasta until smooth and wrap in cling film.
5. Rest for at least 30 minutes; the pasta will be elastic and easy to roll.
6. Cut into your desired shape.
7. In the meantime, mix all the herbs (roughly cut) together with the ricotta, and flavour with the cheese and the spices.
8. Make the ravioli in the desired shape, but not too big. Boil the tomatoes (once blended) together with the oil and the garlic, and add salt to taste.
9. Cook the ravioli in abundant water, drain and cover with tomato sauce, without frying it together. Add a dribble of oil and a leaf of basil.