> Recipes > Ravioli

Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil

Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil

PT1H

PT2H

1
To make the pasta dough, mix the two flours in a large bowl and make a well in the centre. Add the egg yolks, egg white and a pinch of salt. Mix all of the ingredients together until you obtain a consistent dough
  • 135g of semolina flour
  • 135g of 00 flour
  • 180g of egg yolk
  • 20g of egg white
  • 1 pinch of salt
2
Knead vigorously for at least 15 minutes, then wrap the dough with some cling film. Leave to rest in the fridge for at least 2 hours
3
To make the filling, whisk the ricotta in a medium bowl, add a little salt, grated nutmeg and a drizzle of extra virgin olive oil. Add the boiled spinach and a generous handful of Parmesan. Transfer the filling to a piping bag
  • 150g of ricotta, sheep's milk
  • salt, to taste
  • nutmeg, to taste
  • extra virgin olive oil
  • 100g of spinach, boiled
  • 1 handful of Parmesan, aged 36 months
4
For the tomato sauce, brown the garlic in a dash of olive oil. Add the sliced tomatoes and cook for 20 minutes, stirring regularly. Add the basil leaves and salt, remove from the heat and leave to stand for 30 minutes
  • 2 garlic cloves, pink
  • extra virgin olive oil
  • 400g of tomatoes, very ripe and fresh
  • 5 basil leaves
  • salt, to taste
5
Reserve some of the tomato slices from the sauce, then blend the remainder with a hand blender and pass through a sieve. Stir the reserved slices back through the sauce to add some texture
6
Preheat the oven to 180°C/gas mark 4
7
Place the cherry tomatoes on a baking tray and roast for 15 minutes, or until slightly blistered and softened
  • 1 bunch of cherry tomatoes on the vine
8
To make the ravioli, roll out the pasta dough with a machine or with a rolling pin until you obtain a very thin sheet. Pipe blobs of the filling down half of the sheet, then fold the other half over the filling, smoothing out to remove any air with your fingers, and cut out the ravioli with a wheel cutter. Put some drops of water on the sides of each raviolo to stick the two sides of dough together
9
In a large saucepan of salted boiling water, cook the ravioli for a few minutes then drain
10
Warm the tomato sauce in a small saucepan. Place two spoonfuls onto each plate and spread out. Place the ravioli on top of the sauce and garnish with the basil leaves and roasted cherry tomatoes
  • 8 basil leaves

Comments ()

Ravioli with sheep's milk ricotta, spinach, tomato sauce and basil

 
 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...