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RECIPE
18 INGREDIENTS 14 STEPS 1hr 5min

Tuscan Style Ravioli in Creamy Tomato Sauce

Simple and delicious Tuscan-style Ravioli in a Creamy Tomato Sauce. Perfect for weeknight dinners.
Tuscan Style Ravioli in Creamy Tomato Sauce Recipe | SideChef
Simple and delicious Tuscan-style Ravioli in a Creamy Tomato Sauce. Perfect for weeknight dinners.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 5min
Total Time
$6.86
Cost Per Serving

Ingredients

Servings
2
US / METRIC
3
Extra-Large Organic Eggs
2 1/3 cups
Type 00 Flour
preferably extra fine
1 pinch
1 cup
Ricotta Cheese
1/3 cup
plus more for sauce
1
Lemon , zested
1 tsp
Ground Nutmeg
3 sprigs
Fresh Basil , finely chopped
up to 4 sprigs
as needed
Fine Semolina Flour

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
1/4 cup
White Wine
I used Leopard’s Leap Chenin Blanc
1 cup
Cream
4 sprigs
Fresh Basil , chopped
up to 5 sprigs
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1962
FAT
127.7 g
PROTEIN
52.9 g
CARBS
156.3 g

Cooking Instructions

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Step 1
For the ravioli dough, sift the Type 00 Flour (2 1/3 cups) , 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 (1 cup) with the Grated Parmesan Cheese (1/3 cup) , Lemon (1) , Ground Nutmeg (1 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 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 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 (1/4 cup) 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 12
Use an immersion blender to blitz the sauce until smooth. Return the sauce to the heat and pour in the Cream (1 cup) . 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!
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Nutrition Per Serving
Calories
1962
% Daily Value*
Fat
127.7 g
164%
Saturated Fat
56.1 g
280%
Trans Fat
2.2 g
--
Cholesterol
531.3 mg
177%
Carbohydrates
156.3 g
57%
Fiber
9.7 g
35%
Sugars
21.0 g
--
Protein
52.9 g
106%
Sodium
981.0 mg
43%
Vitamin D
2.4 µg
12%
Calcium
785.8 mg
60%
Iron
6.2 mg
34%
Potassium
869.8 mg
19%
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