Sheep's Milk Ricotta Ravioli Recipe

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

Starter
medium
4
60 minutes, plus 2 hours resting

PT1H

PT2H

Chef Gaetano Trovato creates a delicious ravioli starter, using traditional flavours of ricotta, tomato and basil. If you don’t have a pasta machine, the dough can be made using a rolling pin. Trovato recommends using an aged Parmesan as it has a more intense flavour.

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Ingredients

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Metric

Imperial

Dough

135g of semolina flour
135g of 00 flour
180g of egg yolk
20g of egg white
1 pinch of salt

Ricotta filling

150g of ricotta, sheep's milk
100g of spinach, boiled
1 handful of Parmesan, aged 36 months
extra virgin olive oil
salt, to taste
nutmeg, to taste

Tomato sauce

400g of tomatoes, deseeded and sliced
2 garlic cloves, pink
extra virgin olive oil
5 basil leaves
salt, to taste

Garnish

8 basil leaves
1 bunch of cherry tomatoes on the vine

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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

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

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

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

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

Preheat the oven to 180°C/gas mark 4

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

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

In a large saucepan of salted boiling water, cook the ravioli for a few minutes then drain

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

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Gaetano Trovato

Gaetano Trovato places regional ingredients of the highest possible quality at the centre of his cuisine, crafting modern dishes with respect for the great culinary traditions of Italy.