Summary

Ingredients

• 2 kg tomato (s), fully ripe
• tarragon vinegar
• Noilly Prat
• salt and pepper
• 70 grams flour
• 35 g durum wheat semolina
• 1 egg (s)
• 1 egg yolk
• 1 tablespoon milk
• 1 tablespoon oil, neutral
• 4 tablespoon olive oil
• 25 g basil leaves
• 20 g pine nuts
• 65 g mozzarella
• 1 egg (s), for brushing
• 1 tomato (s), pitted, cut into fine strips
• leaves Basil for decoration
• Tomato (s), strips, for decoration

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Instructions

1. Wash the tomatoes, quarter them, remove the stalks and chop them in a blender with a little salt. Let it run through a sieve (covered with a not too close-meshed cloth). Makes about 1 liter of juice. Danger! Juicing takes a good 12 hours, so do it the day before.
2. Knead the flour, semolina, egg, egg yolk, milk, oil and a little salt to form a smooth dough, cover and let rest for an hour.
3. In the meantime, puree the olive oil, basil leaves, pine nuts and salt in a blender and press through a sieve. Finely dice the mozzarella, season with salt, pepper and mix with the basil paste.
4. Roll out the dough into two equally sized sheets 1 mm thick. Place small piles of the filling on a sheet of dough at regular intervals. Brush the gaps with beaten egg, place a second plate on top. Press down the edges and spaces well. Cut out ravioli with a cutter (4 cm diameter) and cook in boiling salted water for about 2 minutes. Pouring off.
5. Bring the tomato juice to the boil, season with salt, pepper, vinegar and Noilly Prat.
6. Add the ravioli to the soup and decorate with basil and tomato strips.