Ravioli with Tomato Sauce
Serves: 4
Ingredients
5 boiled potatoes
3 tbsp grated parmesan
Pinch of salt, pepper
1 tbsp olive oil
For the sauce -
1 pinch chili pepper
2 cloves garlic
Extra virgin olive oil
9 oz cherry tomatoes
parsley
salt
Steps
In a large bowl, mix all the ingredients together using a fork or a whisk until the potatoes will be smashed (better if they are still hot) and all the ingredients are well mixed together.
Place the flour in a pile on a marble or wooden surface. Using your hands, make a well in the middle of the flour, then crack the eggs into the well and add the olive oil and salt.
With a fork, lightly whisk the eggs whilst gradually adding flour from the wall of the well. When the mixture has a sticky consistency, begin to knead with your hands.
Knead the dough for 10 minutes, adding a sprinkle of flour to the work surface as needed to ensure your dough doesn’t stick.
Once your dough is smooth, tightly wrap it in plastic wrap and leave to rest in the refrigerator for at least 15 minutes.
Start tomato sauce. Chop parsley and smash garlic.
Heat up a pan with 2 tbsp evoo on medium heat. When hot, drop in garlic, parsley and chili pepper and cook for 1 to 2 minutes.
Add the peeled cherry tomatoes with a good pinch of salt and cook for 10 minutes. Lower heat, simmer until pasta is done.
Cut your dough into two even pieces with a sharp knife. Then take one piece and make it circular by hand. Sprinkle some flour on your work surface and using a rolling pin, roll your dough as thinly as possible, and circular in shape. Repeat for second piece of dough.
Cut into even sized strips, at least 3” in width
Put spoons of stuffing in the middle of one strip, leaving on inch on each side of the filling to close the ravioli later.
Take the bottom of the pasta strip and lay it on the filling, until the dough matches together on the top side. Make sure to close the edges with your fingers, avoiding leaving any air inside. This process must be done for each raviolo.
Finally, take a knife and cut each ravioli leaving a finger width of room on each side of the filling to close them at the end.
Then take a fork and press slightly on the extremities of the ravioli to seal it (so it won’t open while cooking).
Cook ravioli in hot boiling salted water (3-4 minutes from when they float on the top of the water).
Saute the pasta on the stove together with the sauce, adding a quarter cup of the pasta water to mix together.
From Diadema Cooking School, in Florence, Italy
