Ricotta Ravioli with Pomodoro

0 Ricotta Ravioli with Pomodoro

Oct 17

It was pasta day and I was making several varieties and this is one of the classics but never fails to satisfy. For this recipe I had leftover pasta from the outside of the ravioli that I cut out I just trimmed them and made them into pasta rags and used them as well. nothing to waste You can have this from start to finish on your table in 30 min and there is nothing like fresh home made pasta.

Ricotta Ravioli with Pomodoro

On 17/10/2011 (Monday) at 9:09 pm by Benny.
Tiny Url for this recipe → https://tinyurl.com/23g3rdyc

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Details

Prep Time:
30 min
Cook Time:
6 min
Ready Time:
36 min

Servings

2 servings

Ingredients

Benny Ricotta Ravioli Recipe /archives/v1/chef/recipes/ricotta-ravioli-with-liver-and-black-truffle/
Parmesan cheese
knob of unsalted butter

Tomato Sauce

5 vine ripe tomatoes skinned and seeded or one large can of skinless tomatoes
2 cups good extra virgin olive oil
12 whole garlic clove
2 cups of fresh basil
Crushed red peppers
kosher salt to taste

Directions

Start by making the tomato sauce:

First let’s make the infused oil.
Put 2 cups of olive oil in a pot and add the garlic, crushed red peppers and the fresh basil.
Now let this steep for 45 min at a low heat. You will start to smell the flavors combining and you are basically making an olive oil tea.

Now strain into a jar and you now have amazing garlic basil olive oil which will be good for many dishes.

Ok with that aside take your tomatoes put them in a pot with a little olive oil and kosher salt and using a potato masher crush them as much as you can. The salt will help break them down. Now start to simmer the tomatoes and add about 1/3 cup of that olive oil to it and incorporate it well, let simmer for 20 min and check for seasoning.

Now make the Ricotta ravioli recipe which you can find here:

/archives/v1/chef/recipes/ricotta-ravioli-with-liver-and-black-truffle/

Now just follow the recipe up to the point where you have produced the ravioli and its ready to be cooked.

Now get your pot of salted boiling water going and drop in your ravioli and cook for about 4 min or so. In a hot pan put about a small ladle or about 4 oz of the tomato sauce and drop in your ravioli and start tossing them to get them coated. Let the sauce come to a boil and add a knob of unsalted butter. Once the butter has melted and the sauce is becoming one with the ravioli it is done. Plate and finish with some grated Parmesan cheese and a little olive oil and you have the perfect pasta dish in no time.

Benny