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September
24
2006

RICOTTA FILLED RAVIOLI WITH FRESH TOMATO SAUCE

[PASTA & NOODLES P16] 

RAVIOLI DOUGH

1 CUP PLAIN FLOUR

1 EGG

1 TABLESPOON OIL

1 TEASPOON WATER

PROCESS UNTIL INGREDIENTS JUST COME TOGETHER. KNEAD ON LIGHTLY FLOURED BOARD UNTIL SMOOTH & ELASTIC. WRAP IN PLASTIC WRAP & REFRIGERATE FOR 30 MINUTES.

FILLING

500g RICOTTA CHEESE

125g PROSCIUTTO

1 TABLESPOON ITALIAN PARSLEY

1 EGG YOLK

COMBINE INGREDIENTS & MIX WELL.

SAUCE

1 TABLESPOON OIL

1 ONION [chopped]

2 CLOVES GARLIC [crushed]

1 CARROT [chopped]

1 kg RIPE TOMATOES [skinned & chopped]

50g TOMATO PASTE

1 TEASPOON BROWN SUGAR

½ CUP CHICKEN STOCK

1 TABLESPOON WORCESTERSHIRE SAUCE

½ CUP CHOPPED FRESH BASIL

PLACE OIL IN A LARGE HEAVY BASED PAN. ADD ONION, GARLIC & CARROT. GENTLY COOK 5 TO 7 MINUTES. ADD TOMATO PASTE, SUGAR, STOCK, WORCESTERSHIRE SAUCE & BASIL. BRING TO BOIL, REDUCE TO SIMMER, COVER & COOK FOR 30 MINUTES. PUREE MIXTURE IN BLENDER, KEEP WARM.

HALVE DOUGH. ROLL OUT EACH PORTION THINLY TO A LONG OBLONG SHAPE. PLACE TEASPOONS OF FILLING IN MOUNDS AT 5CM INTERVALS ON ONE SHEET OF DOUGH. BRUSH BETWEEN FILLING WITH WATER, PLACE OTHER SHEET ON TOP & PRESS DOWN BETWEEN FILLING TO SEAL. CUT INTO SQUARES.

DROP RAVIOLI INTO BOILING WATER & COOK 8 TO 10 MINUTES OR UNTIL TENDER. REMOVE FROM WATER USING SLOTTED SPOON & POUR SAUCE OVER TOP.

Damian Pasta , trackback 29 views

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