Ravioli with Basil Sauce

Ingredients

• 400 g flour (and extra for dusting)
• 4 eggs
• 1 tbsp Olive Oil
• Salt
• 80 g sun-dried tomatoes in oil
• 1 onion
• a splash red wine
• 1 tsp organic lemon zest
• 1-2 tsp lemon juice
• Salt
• Pepper (freshly ground)
• 200 g mozzarella
• a handful basil
• 1 Garlic clove
• 40 g pine nuts
• 2 tbsp olive oil
• 2 tbsp butter

Instructions

1. 1.

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

2. 2.

   Drain the tomatoes, reserving 1 tbsp of oil. Chop them. Peel and finely dice the onion. Sauté onions in hot oil for 2-3 minutes with tomatoes. Deglaze with wine, add lemon zest, reduce liquid, season with lemon juice, salt and pepper. Remove from heat and cool. Drain mozzarella and cube it. Mix into tomatoes and taste.

3. 3.

   Knead dough again, roll out on a lightly floured surface or using a pasta machine to a thickness of about 1 cm. Place half the dough in 5-6 cm intervals with 1-2 tsp filling each, cover with remaining dough, press around fillings, cut squares with a pastry cutter. Boil ravioli in simmering salted water for 4-5 minutes.

4. 4.

   Rinse basil, shake dry, pick leaves and finely chop. Peel garlic and mince. Toast pine nuts briefly in hot oil with butter. Mix basil, garlic and toasted nuts into the drained pasta (add a splash of pasta water if needed).

5. 5.

   Serve from bowls or plates.