Cooking Instructions
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.
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.
3.
Wrap the dough in clingfilm and leave it to rest for 30 minutes.
4.
To make the filling, combine the
Ricotta Cheese (1 cup)
with the
Grated Parmesan Cheese (1/3 cup)
,
Lemon Zest (1)
,
Ground Nutmeg (2 tsp)
, and
Fresh Basil (3 sprigs)
in a bowl.
5.
Season with
Coarse Sea Salt (to taste)
and
Ground Black Pepper (to taste)
and cover with clingfilm. Refrigerate until needed.
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.
7.
Spoon the chilled ricotta mixture along with the pasta sheet, working in 10 ml dollops spaced equidistantly to allow for an edge.
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.
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.
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.
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.
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.
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.
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!
