Ricotta ravioli with tomato sauce

For the tomato sauce

500 g of tomatoes fresh

1 onions medium

2 garlic cloves

2 tbsp. olive oil

Optional

1 tsp. sugar

To taste

salt

To taste

pepper

10 sheets of basil fees

Optional

50 g of parmesan grated

For the ravioli dough

300 g of wheat flour

3 eggs

1 pinch of salt

For the ricotta filling

250 g of ricotta cheese

50 g of parmesan grated

1 eggs

Optional

1 pinch of nutmeg

To taste

salt

To taste

pepper

Bowl

Plastic film

Rolling pin

Ravioli cutter

Fork

Colander

Stove

Knife

Cutting board

Wooden spoon

1. 1

   Pour the flour into a bowl and form a well in the center.Add the eggs and a pinch of salt to the well.Mix gently with a fork, then knead the dough by hand for about 10 minutes, until smooth and elastic.Wrap the dough in cling film and leave to rest for 30 minutes at room temperature.

2. 2

   In a bowl, combine ricotta, Parmesan, egg, pinch of nutmeg, salt and pepper. Mix well until smooth. Set aside in the fridge.

3. 3

   Plunge fresh tomatoes into boiling water for 30 seconds, then peel and crush (if using canned tomatoes, skip this step).Heat the olive oil in a frying pan over medium heat. Add finely chopped onion and garlic and sauté until translucent.Add the crushed tomatoes, a pinch of sugar (optional), salt and pepper. Simmer over low heat for 15 minutes, until the sauce thickens.Add torn basil leaves at the end of cooking. Set aside.

4. 4

   Divide the dough in half and roll out thinly with a rolling pin.Place small spoonfuls of filling at regular intervals on one half of the dough.Cover with the other half of the dough and press gently around each portion of filling to seal the ravioli.Use a cookie cutter or knife to cut out the ravioli, sealing the edges with a fork if necessary.

5. 5

   Bring a large pot of salted water to the boil.Plunge in ravioli and cook for 3-4 minutes, until they rise to the surface.Drain carefully.

6. 6

   Gently toss the ravioli with the tomato sauce in the pan.Serve immediately, garnished with fresh basil leaves and grated Parmesan, if desired.

Nutritional Information

Calories 460 kcal

Fats 18 g

Proteins 12 g

Carbohydrates 56 g

Fiber 6 g

Minerals 550 mg

Seasonal all year round!

Cooking

Main courses

🇮🇹 Italy