Stuffed Pasta with Pesto Tomato Sauce

Ingredients

• 300 g flour
• 3 egg yolks
• 2 Eggs
• Salt
• 150 g spinach
• 200 g ricotta
• 1 bunch mixed herbs
• 2 tbsp breadcrumbs
• 2 egg yolks
• 100 g Parmesan
• 3 bundles basil
• 3 Garlic cloves
• 100 g pine nuts
• 50 g grated Parmesan
• 100 ml olive oil
• Salt
• 4 tomatoes
• 1 Garlic clove
• Salt
• pepper (ground)
• 2 tbsp olive oil

Instructions

1. 1.

   Wash, dry and shake off the basil leaves; remove stems. Peel and chop the garlic. In a blender combine basil, garlic, pine nuts, then add cheese and gradually mix in olive oil, seasoning with salt.

2. 2.

   Quickly knead all dough ingredients into a smooth dough, shape into a ball, cover and let rest for 20 minutes.

3. 3.

   Wash spinach, blanch for 2 minutes in salted water, drain and squeeze out excess liquid. Wash herbs, finely chop with spinach. Mix ricotta and egg yolk, fold in parmesan and breadcrumbs, add the spinach mixture. Season with salt and pepper.

4. 4.

   Roll dough on a floured surface to about 2 mm thickness, cut into halves. Place walnut-sized portions spaced ~5 cm apart on one sheet. Cover with second sheet, press between filling, and shape ravioli round or square. Let rest covered for 30 minutes, then cook in plenty of salted water for 4 minutes per portion, drain.

5. 5.

   Briefly blanch tomatoes, peel, halve, core and dice small.

6. 6.

   Peel and finely chop garlic; sauté in hot olive oil, add tomato cubes, season with salt and pepper, and simmer a few minutes.

7. 7.

   Serve ravioli with pesto and tomato cubes, garnished with basil leaves.