Tomato Sauce Ravioli

Ingredients

• 400 g flour
• 4 eggs
• 1 TL olive oil
• Salt
• flour (for working)
• 1 egg
• 1 handful fresh herbs (e.g., sage, parsley, basil)
• 1 Shallot
• 1 Garlic clove
• 1 EL Butter
• 250 g ricotta
• 2 EL freshly grated parmesan
• Salt
• Pepper
• nutmeg
• 1 onion
• 2 Garlic cloves
• 2 EL olive oil
• 500 g diced tomatoes (canned)
• 1 handful basil
• Salt
• freshly ground pepper
• a pinch sugar
• 2 Handfuls Basil
• 2 EL grated parmesan
• freshly ground pepper

Instructions

1. 1.

   For the dough, knead flour, eggs and oil with 1 TL salt into a smooth, supple dough. Add more water or flour if needed. Shape the dough into a ball, wrap in plastic film and let rest for about 30 minutes.

2. 2.

   For the filling, separate the egg yolk from the white and set the white aside until the pasta dough is ready. Chop the herbs finely. Peel and finely chop the shallot and garlic; sauté them in hot butter until translucent. Let cool slightly, then mix with the herbs, yolk, well-drained ricotta and parmesan. Season with salt, pepper and nutmeg.

3. 3.

   For the tomato sauce, dice the onion finely and peel and press the garlic. Sauté both in olive oil. Chop basil. Add tomatoes and basil to the pan with onions and garlic; simmer for about 10 minutes over medium heat. Season with salt, pepper and sugar.

4. 4.

   Knead the dough again and roll it out on a lightly floured surface or using a pasta machine to a thickness of roughly 2 mm. On one half of the dough, place small mounds of filling every 3-4 cm using a teaspoon. Brush the edges around each mound with egg white, lay the remaining dough over it, press firmly and cut into small squares with a pastry cutter. Boil the ravioli in simmering salted water for 2-3 minutes until they rise to the surface. Remove with a slotted spoon, drain briefly and serve with tomato sauce and grated parmesan on plates. Garnish with basil leaves and sprinkle freshly ground pepper.