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Ravioli in a Datterini Sauce
Preparation : 5 min
Cooking : 15 min
Total time : 20 min Rest : 0 min
300 g '00' flour
3 large eggs
40 ml of olive oil
200 g of ricotta
30 g of spinach
1 zest of lemon
1 pinch of black pepper
10 ml of olive oil
0.5 of a large onion
2 garlic cloves
80 g of datterini sundried tomatoes
30 g of parmesan
5 g of basil
Associated products
RECIPE STEPS
1
Using the large blade in the large bowl, add in the '00' flour, eggs and oil.
- 300 g '00' flour
- 3 large eggs
- 40 ml of olive oil
2
Press AUTO and allow the machine to process until the pasta dough comes together into a ball.
3
Take the pasta dough out of the bowl and leave to rest in the fridge for 30 mins.
4
Meanwhile, add all of the ingredients for the filling into the large bowl and process until combined. Remove this and set aside.
- 200 g of ricotta
- 30 g of spinach
- 1 zest of lemon
- 1 pinch of black pepper
5
Now in a pan sauté the roughly chopped onion and garlic for 5 minutes. Add in the tomatoes and cook for a further 5 minutes.
- 0.5 of a large onion
- 2 garlic cloves
- 80 g of datterini sundried tomatoes
6
Using the small bowl of the food processor, add in the tomato onion mixture. Add the parmesan and basil. Press AUTO and allow the machine to run for 1 minute to fully incorporate all the ingredients. Set this aside.
- 30 g of parmesan
- 5 g of basil
7
Now take the pasta dough out of the fridge and cut into quarters.
8
Roll one of the sections of the dough out into a oblong shape until it is roughly 1 mm thick.
9
Spoon the ricotta mixture onto the pasta dough and leave 1 inch gaps between each.
10
Fold the dough on itself and use two fingers to seal the filling into the ravioli.
11
Use a cutter to cut them out.
12
Blanche the ravioli in boiling, salted water, for 90 seconds.
13
Put the tomato sauce back in the pan and heat through.
14
Remove the raviolis from the water and put straight into a sauce.
15
Plate the ravioli and serve with more basil, parmesan and more datterini sundried tomatoes.
- 80 g of datterini sundried tomatoes
- 30 g of parmesan
- 5 g of basil
