RGFE

Directions

Step 1

To make the pasta dough: Place the flour on a board or working surface, or in a big bowl and add the salt. Make a well in the centre, and add the eggs, extra virgin olive oil and the water, as needed, slowly mixing with a fork until the flour gradually combines with the liquid. Knead about 10 minutes or until smooth dough forms, then cover or wrap in clingfilm and set aside to rest for at least 30 minutes at room temperature, or a day ahead in the refrigerator.

Step 2

To prepare the ricotta filling: In a bowl, combine the ricotta and the grated Parmesan and season with salt and pepper. Mix until smooth. Add the chopped herbs if desired. Keep in the refrigerator until needed.

Step 3

To make the tomato & basil sauce: Heat the olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant. Add the canned whole peeled tomatoes, roughly chopped, and season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally.

Step 4

To prepare the ravioli: Take the pasta dough and divide it into four parts. Using a pasta machine or rolling pin, roll each part into a thin sheet (about 1.5mm thick). Keep uncovered or lightly floured to prevent sticking. To prepare the ravioli, place teaspoonfuls of the ricotta filling about 2.5 cm apart on one sheet of dough. Cover with another sheet of dough. Press down around each filling to seal, removing excess air. Cut between the filled spots with a knife or ravioli cutter. Seal the edges well. Repeat with the other two sheets.

Step 5

To cook the ravioli: Bring a large pot of salted water to a boil. Drop in the ravioli carefully. Cook for about 3-4 minutes or until they float to the surface. Remove gently with a slotted spoon. In the meantime, warm the tomato sauce. Toss the cooked ravioli gently in the warm tomato sauce.

Step 6

Garnish with the fresh basil leaves.