Tomato Ravioli

Ingredients

• 400 g flour (best Spätzle flour or Wiener Grießler)
• 4 eggs
• 1 tsp Olive oil
• Salt
• flour (for working)
• 1 egg
• a handful fresh herbs (e.g., sage, parsley, basil)
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 250 g ricotta
• 2 tbsp freshly grated Parmesan
• Salt
• Pepper
• nutmeg
• 250 g Cherry Tomatoes
• a pinch sugar
• 2 tbsp olive oil
• 1 tbsp freshly chopped parsley
• Basil

Instructions

1. 1.

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

2. 2.

   Separate the egg white from the yolk. Roughly chop the herbs, peel and finely dice the shallot and garlic, then sauté them in hot butter until translucent. Remove from heat and mix in a bowl with the herbs, egg yolk, well-drained ricotta and Parmesan. Season with salt, pepper and nutmeg.

3. 3.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of about 3 mm. Place half the dough in 3–4 cm intervals, each topped with 1 tsp filling. Brush around the filling with egg white, lay the remaining dough over it, press firmly around the filling and cut into small square pockets with a pastry cutter. Cook the ravioli in simmering salted water for 5–6 minutes.

4. 4.

   Wash and halve the tomatoes. Toss them with sugar in a hot pan with oil for 2–3 minutes until warm. Lift the ravioli from the water with a slotted spoon, drain briefly and mix with some pasta cooking water into the tomato mixture.

5. 5.

   Plate the dish and garnish with parsley and basil before serving.