A Light, Bright and Delicious Pasta Dish!

Learn how to do A Light, Bright and Delicious Pasta Dish! for your friends and family. this revenue from A Light, Bright and Delicious Pasta Dish! it is delicious

Make A Light, Bright and Delicious Pasta Dish!

A delicious ravioli starter or main course, using traditional flavors of ricotta, tomato and basil. Using an aged Parmesan cheese will really make a huge difference as it has a more intense flavor.  I always give you the ability to make each recipe from scratch, and I encourage that, but you do have the option to used already prepared pasta sheets for the ravioli or potsticker wrappers.

Ravioli with Sheep's Milk Ricotta, Spinach, Tomato Sauce and Basil

Serves 4

Total time:  60 minutes, plus 2 hours resting

Ingredients

Dough

5 oz of semolina flour

5 oz of all purpose flour

6 1/3 oz of egg yolk (9 extra large egg yolks)

3/4 oz of egg white (1 extra large egg white)

1 pinch of salt

or use pre made pot sticker wrappers/pre made pasta sheets

Ricotta Filling

6 oz of ricotta, sheep's milk (whole cows milk will work as well)

4 oz of spinach, sauteed and squeezed in a kitchen towel to remove all moisture

1 handful of Parmesan, aged 36 months

extra virgin olive oil

salt, to taste

nutmeg, to taste

Tomato Sauce

14 oz of tomatoes, seeded and sliced

2 garlic cloves

extra virgin olive oil

5 basil leaves

salt, to taste

Garnish

8 basil leaves

1 bunch of cherry tomatoes on the vine

Preparation

Pasta Dough

To make the pasta dough, mix the two flours in a large bowl and make a well in the center. Add the egg yolks, egg white and a pinch of salt. Mix all of the ingredients together until you obtain a consistent dough.

Knead vigorously for at least 15 minutes. Wrap the dough with some plastic wrap and let rest in the fridge for at least 2 hours.

Filling 

Whisk the ricotta in a medium bowl, add a little salt, grated nutmeg and a drizzle of extra virgin olive oil. Add the sauteed spinach and a generous handful of Parmesan. Transfer the filling to a piping bag.

Tomato Sauce

Saute the garlic in a dash of olive oil until golden brown. 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.

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 350°F

Place the cherry tomatoes on a baking tray and roast for 15 minutes, or until slightly blistered and softened.

The Ravioli

Roll out the pasta dough with a machine or with a rolling pin until you obtain a very thin sheet. Pipe mounds 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. Cut out the ravioli with a wheel cutter or knife. Moisten the edges of each ravioli to adhere the two sides of dough together.

In a large saucepan of salted boiling water, cook the ravioli for a few minutes then drain. Typically, ravioli will float to the surface when done.

Plating/Presentation

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

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