RAVIOLI WITH TOMATO SAUCE AND BASIL
RAVIOLI (STUFFED WITH RICOTTA) WITH TOMATO SAUCE
Ingredients for 6 people
- 18 oz OO flour
- 5 eggs
- 14 oz sheep ricotta
- 2 eggs
- 3 tablespoons parmesan cheese
- Salt and pepper to taste
- 2 x 28 oz cans of crushed tomatoes
- 1 medium onion (diced)
- 1 carrot (diced)
- 1 stalk of celery (diced)
- fresh basil
- 4 Tbs. olive oil
- Salt to taste
Make a volcano on the board with a hole in the center for the eggs. With a fork beat the eggs and amalgamate the flour, being careful to keep the eggs in the flour. When the mix begins to become a bit thicker, continue to work with your hands, being careful to mix the flour well. Work with energy the dough till it becomes smooth and elastic. This will usually take about 15 minutes. To be sure that it is ready, use a knife and cut the dough in half to see if there are air bubbles. If there are, then it?s ready. Roll the dough into a ball and cover in plastic wrap, dusting with flour to keep it from sticking. Keep the dough this way till you are ready to work it. Roll out the dough with rolling pin into thin sheets. Using a spoon place the filling on the sheet of dough leaving enough space to form the ravioli. Cover with another sheet of thinly rolled out dough and cut to size.
Preparation of the sauce
Heat the olive oil in a pan until hot, but not smoking. Add the carrot, onion and celery. Stir in the pan until golden. Then add the tomatoes, salt, basil, and cook for one hour until thickened.
Add the sauce to the ravioli, and enjoy with a little grated parmesan!