Tuscan Style Ravioli in Creamy Tomato Sauce

18 INGREDIENTS • 14 STEPS • 1HR 5MINS

Tuscan Style Ravioli in Creamy Tomato Sauce

Recipe

Simple and delicious Tuscan-style Ravioli in a Creamy Tomato Sauce. Perfect for weeknight dinners.

Simple and delicious Tuscan-style Ravioli in a Creamy Tomato Sauce. Perfect for weeknight dinners.

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

1HR 5MINS

Total Time

$6.81

Cost Per Serving

Ingredients

Servings

2

us / metric

3

Extra-Large Organic Eggs

300 g

Type 00 Flour

preferably extra fine

1 pinch

250 g

Ricotta Cheese

35 g

Grated Parmesan Cheese

plus more for sauce

1

Lemon, zested

2 tsp

Ground Nutmeg

3 sprigs

Fresh Basil, finely chopped

up to 4 sprigs

as needed

Fine Semolina Flour

to taste

Coarse Sea Salt

to taste

Ground Black Pepper

Sauce

2 Tbsp

1 jar
(240 g)

Sun-Dried Tomatoes in Olive Oil

2 cloves

Garlic, minced

preferably large cloves

5

Medium Ripe Tomatoes, roughly chopped

up to 6

4 Tbsp

White Wine

I used Leopard’s Leap Chenin Blanc

250 mL

Cream

4 sprigs

Fresh Basil, chopped

up to 5 sprigs

Nutrition Per Serving

VIEW ALL

Calories

1966

Fat

128.3 g

Protein

52.8 g

Carbs

155.7 g

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.

Cooking Instructions

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step 1

For the ravioli dough, sift the Type 00 Flour (300 g), and add a good grind of Salt (1 pinch). On a flat surface, turn out the flour and make a well in the center.

step 2

Crack in the Organic Eggs (3) and, using a fork, work into the flour, eventually making a sticky dough. Dust the work surface with Fine Semolina Flour (as needed) and knead the dough until it is smooth and elastic.

step 3

Wrap the dough in clingfilm and leave it to rest for 30 minutes.

step 4

To make the filling, combine the Ricotta Cheese (250 g) with the Grated Parmesan Cheese (35 g), Lemon Zest (1), Ground Nutmeg (2 tsp), and Fresh Basil (3 sprigs) in a bowl.

step 5

Season with Coarse Sea Salt (to taste) and Ground Black Pepper (to taste) and cover with clingfilm. Refrigerate until needed.

step 6

Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 cm wide.

step 6 Halve the dough and keep one half wrapped in clingfilm to prevent it from drying out. Using a pasta machine or a rolling pin, roll out half the dough until you have a thin strip about 8 cm wide.

step 7

Spoon the chilled ricotta mixture along with the pasta sheet, working in 10 ml dollops spaced equidistantly to allow for an edge.

step 7 Spoon the chilled ricotta mixture along with the pasta sheet, working in 10 ml dollops spaced equidistantly to allow for an edge.

step 8

Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.

step 8 Seal the edges of the ravioli pockets with a brush of water and if desired, use a ravioli cutter to press out small pockets.

step 9

For the sauce, melt the Butter (2 Tbsp) in a large saucepan over medium heat. Add in the Garlic (2 cloves) and the oil from the Sun-Dried Tomatoes in Olive Oil (1 jar) and sauté until the garlic is soft.

step 10

Add in the Tomatoes (5) and cook until soft for a few minutes. Pour in the White Wine (4 Tbsp) and cook for 1 minute.

step 10 Add in the Tomatoes (5) and cook until soft for a few minutes. Pour in the White Wine (4 Tbsp) and cook for 1 minute.

step 11

Add in the Fresh Basil (4 sprigs) and the drained sun-dried tomatoes. Remove the sauce from the heat and season with salt and pepper.

step 11 Add in the Fresh Basil (4 sprigs) and the drained sun-dried tomatoes. Remove the sauce from the heat and season with salt and pepper.

step 12

Use an immersion blender to blitz the sauce until smooth. Return the sauce to the heat and pour in the Cream (250 mL). Simmer the sauce for a further 2-3 minutes and set aside.

step 13

Over high heat, set a pot filled with salted water to boil. Once boiling, add a glug of oil and cook the ravioli in batches until al dente. Drain the ravioli.

step 14

Plate the pasta in warmed bowls and spoon over the creamy tomato sauce. Finally, add a grating of Parmesan and a few fresh basil leaves. Serve and Enjoy!

step 14 Plate the pasta in warmed bowls and spoon over the creamy tomato sauce. Finally, add a grating of Parmesan and a few fresh basil leaves. Serve and Enjoy!

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