Pan‑fried Ravioli with Tomato Sauce

Ingredients

• 400 g ripe tomatoes
• 1 Garlic clove
• 3 tbsp olive oil
• 1½ Tbsp white balsamic vinegar
• Salt
• ground pepper
• 1 tsp fresh chopped oregano
• 400 g flour
• 3 eggs
• 2 egg yolks
• 1 tbsp oil
• ½ tsp salt
• 250 g ricotta
• 75 g freshly grated parmesan
• 1 Tbsp chopped toasted pine nuts
• nutmeg
• 1 egg
• 100 g breadcrumbs
• 30 g clarified butter
• freshly grated Parmesan (for garnish)
• oregano (for garnish)

Instructions

1. 1.

   For the tomato salsa, blanch the tomatoes, shock them in ice water, peel, quarter, core and dice. Peel the garlic, press it into the tomatoes and mix with olive oil and vinegar. Season with salt, pepper and oregano and taste.

2. 2.

   Sift the flour onto a work surface, make a well in the center, add the eggs, egg yolks, oil and salt, stir with a fork and knead by hand until smooth. Wrap in cling film and chill for 1 hour.

3. 3.

   For the filling, mix ricotta with Parmesan and pine nuts, season with salt, pepper and nutmeg.

4. 4.

   Divide the dough into two equal portions, roll each thin on floured surface and place small mounds of filling 4 cm apart. Cover with the second dough sheet, press edges together and cut triangles with a pastry cutter.

5. 5.

   Boil in salted water for 4–5 minutes, remove with a slotted spoon and drain well. First dip in beaten egg then coat with breadcrumbs.

6. 6.

   Fry in hot clarified butter until golden‑yellow. Drain on paper towels and serve with tomato salsa, sprinkled with Parmesan and oregano leaves.