An authentic Mediterranean-style ravioli using simple and fresh ingredients.


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Ingredients (serves 4)

  • 700g Fresh Egg Pasta Dough (I used the Philips Pasta & Noodle Maker for my batch of dough).
  • 700g Fresh Full-Fat Ricotta (Needs to be the firmer style ricotta that is prepared using the plastic baskets. Do not use the spreadable ricotta that is sold in tubs).
  • 2 Tbs Milk (for sealing the edges of the ravioli).
  • 1 Finely Chopped Brown Onion
  • 1 Clove of Crushed Garlic
  • 2 x 400g Tin Tomato Pulp
  • 1 Tbs Tomato Paste
  • 1/4 cup Chopped Fresh Parsley
  • To Taste Salt and Pepper
  • To Taste Grated Grana Padano or Parmesan Cheese
  • 1 Tbs Olive OIl
  • 1/2 Cup Water
  • 4 Tsp Cooking Salt

Method

  1. Soften the ricotta in a bowl with a fork. Season with some salt and pepper to taste. Cover with cling film.
  2. Roll your egg pasta dough into thin pasta sheets to approximately 10 cm in length. I created my sheets using the Philips Pasta and Noodle Maker.
  3. To prepare the ravioli lay the sheet horizontally. Starting from the left of the sheet place approximately a teaspoonful of mixture toward the lower half of the sheet leaving at least a 1cm border from the left-hand side edge and bottom edge. Place another teaspoon of mixture adjacent to the first, being sure to leave at least a 2 cm gap between the two teaspoonfuls. Brush the border of the whole sheet and centre gap with milk. Fold down the top half of the sheet being sure to seal the borders and centre gap well. Cut the ravioli edges using a sharp knife or a small pastry edge cutter. Continue this process until you have used up your ricotta mixture.
  4. Cover finished ravioli with a tea towel. If you live in a warm climate put the ravioli in the fridge.
  5. To prepare the sauce: Sautee onion and garlic on a medium heat till the mixture statrts to soften. Add tomato paste and cook off for 30 seconds
  6. Add tomato puree and about a 1/2 cup of water. Bring sauce gently to a simmer. Cook sauce slowly till it has reduced to a nice thick consistency. I would recommend a minimum cooking time of 30 minutes.
  7. To cook the ravioli: Fill a large pasta pot/saucepan with 7 litres of water. Add cooking salt to the water. Bring water to the boil. Place ravioli gently into the water. Ravioli will take approximately 3 minutes to cook. Once ravioli are floating on the surface they are ready.
  8. Serve the ravioli with tomato sauce and parsley. You can also add some grated cheese to your liking.

Notes... Make sure your pot for boiling your ravioli is large enough. The water level should not be too close to the rim of the pot so that you can avoid the water boiling over when you add the ravioli. Don't be tempted to overcook the ravioli and this will only lead to the ravioli breaking up in the water. Once the ravioli have floated to the top they are ready. They may seem still a bit 'bitey' but they will continue to cook with the heat of the sauce.
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