Ravioli Rosso al Pomodoro (Red Tomato Ravioli) Recipe
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Semolina flour (Semola di grano duro rimacinata) | q.b. (to taste) |
| Eggs | 2 |
| Tomato concentrate (Concentrato di pomodoro) | 10g |
| Ricotta cheese (Ricotta vaccina) | 250g |
| Grana Padano cheese (DOP) | 100g |
| Fresh basil | q.b. (to taste) |
| Fine salt (Sale fino) | q.b. (to taste) |
| Black pepper (Pepe nero) | q.b. (to taste) |
| Butter | 60g |
| Chives (Erba cipollina) | q.b. (to taste) |
| Thyme (Timo) | 4 sprigs |
| Sage (Salvia) | 4 leaves |
Instructions
Step 1: Preparing the Ravioli Dough
To make the ravioli dough, start by creating a well with the all-purpose flour on a clean work surface. Crack the eggs into the center of the flour well, and carefully mix them with a fork. Gradually incorporate the surrounding flour into the eggs, little by little. As the mixture begins to come together, use your hands to knead the dough. Continue to knead until the dough becomes smooth, elastic, and firm, about 10 minutes.
Step 2: Resting the Dough
Cover the dough with plastic wrap and let it rest in the refrigerator for at least 30 minutes to allow the gluten to relax, making it easier to roll out.
Step 3: Preparing the Ravioli Filling
While the dough is resting, prepare the ravioli filling. In a food processor, combine the ricotta cheese, Grana Padano, and fresh basil (finely chopped). Add salt and pepper to taste. Pulse until the ingredients are well combined, creating a smooth and creamy filling. Transfer the mixture into a piping bag to make it easier to fill the ravioli later.
Step 4: Rolling Out the Dough
After the dough has rested, it’s time to roll it out. Use a pasta machine to roll the dough, starting at the widest setting. Fold the dough over and pass it through the machine a few times until it becomes smooth. Gradually decrease the thickness setting on the machine with each pass, working your way to the thinnest setting. You should have long, thin sheets of pasta.
Step 5: Shaping the Ravioli
Lay the rolled-out pasta sheets flat on your work surface. Using a spoon, pipe small mounds of the ricotta mixture onto one sheet of pasta, spaced about 1-2 inches apart. Lightly brush the edges of the pasta with water using a pastry brush to help seal the ravioli. Place a second sheet of pasta over the filling and gently press around the edges of each mound to remove air pockets, ensuring the pasta sticks together.
To shape the ravioli, you can use a round or crescent-shaped cookie cutter or pasta cutter to seal and cut the ravioli into your desired shape. If you prefer round ravioli, simply stack the sheets and cut out circles with a cutter. If you like the traditional crescent shape, fold the pasta over to create a half-moon shape.
Step 6: Cooking the Ravioli
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water, cooking them for about 2-3 minutes, or until they rise to the surface and are cooked through. Be sure not to overcrowd the pot; cook the ravioli in batches if necessary.
Step 7: Sautรฉing the Ravioli
Once the ravioli are cooked, drain them gently and set them aside. In a large skillet, melt the butter over medium heat. Add the cooked ravioli to the pan and sautรฉ for a minute or two, allowing them to absorb the flavor of the butter and become slightly golden.
Step 8: Garnishing and Serving
Finish by adding freshly chopped herbs such as chives, thyme, and sage to the ravioli, along with a pinch of freshly ground black pepper. Toss gently to coat the ravioli with the herbs and seasoning. Serve immediately while hot and enjoy!
These Ravioli Rosso al Pomodoro are a flavorful and vibrant dish that is sure to impress at any dinner table. With a tender, homemade pasta shell filled with a creamy ricotta and Grana Padano mixture, the rich flavor of the tomato concentrate adds an extra touch of depth to each bite. The aromatic herbs and rich butter sauce elevate the dish, making it a perfect main course for any special occasion.
This recipe can easily be customized with your favorite herbs or cheese to suit your preferences. It pairs wonderfully with a light, crisp salad and a glass of white wine for a truly indulgent meal.
