Ingredients:
Per l'impasto dei ravioli:
Farina 00 200 g
Semola di grano duro rimacinata per spolverizzare i ravioli q.b.
Uova 2
Concentrato di pomodoro 10 g
Per il ripieno:
Ricotta vaccina 250 g
Grana padano 100 g
Basilico q.b.
Sale fino q.b.
Pepe nero q.b.
Preparation time:
60 min
Difficulty:
medium
Method:
Place the flour on a pastry board and form a well. Put the eggs and tomato purée in the centre. Mix well using a fork, folding in the flour a little at a time, then knead the mixture by hand until it forms a smooth and elastic dough. Cover the dough with clingfilm and leave to rest in the refrigerator for at least 30 minutes. Prepare the ravioli filling in the meantime. Place the ricotta and grated cheese in a food mixer. Break up the basil by hand and add to the food mixer. Season with salt and pepper then mix until all the ingredients are blended, after which transfer the mixture into a pastry bag. Roll out the dough using a pasta machine. Start by pulling the larger thickness, folding and turning at each step, until you reach the thinnest. Level off the pasta sheets and squeeze a small amount of the filling on one side. Use a pastry brush to wet the edges with water such that the pasta sticks together and the ravioli does not open during cooking. Then fold the pasta and press lightly to make the two sheets stick together perfectly. Use a pastry cutter to give your ravioli a half-moon shape. Cook the ravioli in boiling salted water, drain and finish off in a frying pan with the Coelsanus Tomato and Olive Sauce.
Â
