Like a month ago I got myself a pasta machine, a foodie should indulge herself every once in a while, right?
and there was a ravioli attachment on sale, so I purchased both of them. And guess what, it was a complete mess when I started to use this Ravioli maker!!! so decided to be creative and use my ordinary cookie cutters...
The red tomato Ravioli are a type of Italian filled fresh pasta, and yes, you read it right ( Ravioli is a plural word ) singular (Raviolo) . The filling of my red tomato ravioli could not be more delicious: ricotta, parmesan and basil. The flavours of red ravioli go well with a simple sauce flavored with herbs ( butter and sage sauce)
For the pasta: partially inspired from GialloZafferano
Makes about 30 small Ravioli ( for 2 persons)
- 1 2/3 cups AP flour.
- 2 fersh eggs
- 1 Tablespoon tomato concentrate paste.
- 1 Tablespoon olive oil
- 1/2 teaspoon fine salt.
For the filling:
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese.
- salt and pepper to taste.
- about 10 fresh basil leaves, chopped.
|Photo credit to giallozafferano|
- Put the flour in a large bowl, make a well in the centre and put your eggs in it, a pinch of salt and the tomato paste . Mix with the aid of a fork incorporating the flour a little 'at a time .
- Knead the mixture with your hands until the dough is smooth and elastic . Cover the dough with plastic wrap and let rest in refrigerator for at least 30 minutes. Meanwhile, prepare the filling for ravioli : Put in a blender the ricotta, grated cheese and chopped basil with your hands, season with salt and operate the mixer until the ingredients are mixed, after which transfer the mixture into a ziplock bag.
- Roll out the dough with the help of a pasta machine, starting to pull on the wider thickness ( 2), bending and turning at each step, until the thinner one ( about 6). Draw the sheets, snip your ziplock bag and squeeze some of the filling on one side of the sheet as shown in the photo .
- With a brush wet the edges with water so that the dough sticks well and the ravioli does not open duringcooking, then folded the dough and practiced a slight pressure to ensure that the two sheets adhere perfectly . With a cookie cutter, cut your ravioli and put them on a tray sprinkled with semolina flour .
- Cook the ravioli in boiling salted water, drain .
- For a simple classic Ravioli Sauce: In a pan melt some butter, add some sage leaves then add this simple sauce to your ravioli... as a finishing touch, add some grated parmesan cheese. Yummm!!!
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|As featured on Tastespotting|