Ravioli with Ricotta Filling and Fresh Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 1 cup flour
- 1 teaspoon water
- 1 egg (s)
- 1 tablespoon oil
For the filling:
- 125 g Parma ham, finely chopped
- 500 g ricotta
- 1 egg yolk
- 1 tablespoon parsley, fresh, large-leaved
For the sauce:
- 45 g tomato paste
- 1 kg tomato (s), ripe, peeled, cut into pieces
- 1 tablespoon oil
- 1 carrot (s), diced very small
- 2 clove (s) garlic, crushed
- liter ⅛ chicken broth
- 2 tablespoon Worcestershire sauce
- 2 tablespoon basil, fresh, finely chopped
- 1 medium onion (s), cut into small pieces
- 1 teaspoon sugar, brown
Print Recipe
Pin Recipe Instructions
- RAVIOLI DOUGH:
- Sift the flour into a bowl, make a well in the middle, add the oil, water and the egg and gradually knead into a smooth dough. Let the dough rest covered for 30.
- FILLING:
- Mix the ricotta, egg yolk, parsley and Parma ham well.
- SAUCE:
- Heat the oil in a saucepan, add the onions, garlic and carrots and simmer on a low heat for 6-7 minutes. Add the tomatoes, tomato paste, sugar, Worcestershire sauce, basil and chicken stock and bring to the boil. Simmer over low heat with the lid closed for 30 minutes, then puree everything with the mixer and keep warm.
- RAVIOLI- completion:
- Halve the dough and shape both halves into a ball, roll them out into a thin rectangle. Place the filling on a sheet of dough every 5 cm, brush the dough with water between the piles, carefully place the second sheet of dough on top. Press the dough firmly between the piles. Cut squares with a sharp knife or dough and cook in salted boiling water for 8-10 minutes.
- Remove with the slotted spoon, place in a preheated bowl and serve immediately with the sauce and parmesan.
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