Baked Ravioli with Tomato Sauce

Ingredients

• 400 g flour
• 4 eggs
• 1 tsp Olive oil
• Salt
• 2 handfuls fresh herbs (e.g., sage, chives, basil)
• Salt
• 1 Shallot
• 2 Garlic cloves
• 250 g cream cheese
• 2 tbsp freshly grated Parmesan
• Salt
• pepper (ground)
• nutmeg
• 6 tomatoes
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 1 pinch sugar
• 200 g mozzarella
• chive rolls (for garnish)

Instructions

1. 1.

   Knead the flour, eggs, and olive oil with 1 tsp salt into a smooth dough. Add water or more flour if needed. Shape into a ball, wrap in plastic, and rest for about 30 minutes.

2. 2.

   For the filling, finely chop the herbs after blanching them briefly in salted water, then cool, drain, and mince. Peel and finely dice the shallot and garlic; sauté them in hot butter until translucent. Mix with the herbs, cream cheese, and Parmesan. Season with salt, pepper, and nutmeg.

3. 3.

   To make the sauce, blanch the tomatoes in boiling water, peel, quarter, seed, and cube them. Dice the shallots and garlic very finely; sauté briefly in hot oil. Add the tomatoes, season with salt and pepper, and simmer for about 5 minutes. Finish with a pinch of sugar.

4. 4.

   Preheat the oven to 220 °C (Oven rack top).

5. 5.

   Knead the dough again, then roll it out on a lightly floured surface or using a pasta machine to a thickness similar to a knife blade. Place a teaspoon of filling every 4 cm along half the sheet, cover with the remaining dough, press around each pocket, and cut into squares with a pastry cutter. Boil the ravioli in salted water for 3–4 minutes until almost cooked.

6. 6.

   Remove them with a slotted spoon, drain well, and toss in the tomato sauce.

7. 7.

   Drain the mozzarella and cube it. Arrange the ravioli in a four‑serving or one large gratin dish, sprinkle with cheese, bake for 10–15 minutes until golden brown, then garnish with chive rolls before serving.