Ravioli with tomato sauce: the recipe for the first homemade filling

Yo tomato ravioli They are a great classic of Italian cuisine. It is one of the most famous forms of fresh stuffed pasta, perfect for serving lunch Sunday with family or on the occasion of a dinner with special guests.

To bring them to the table, once the egg pasta has been packaged according to the classic recipe, and left to rest in the fridge for half an hour, it is only necessary to spread it in a thin layer, by hand or with the appropriate laminating machine, it is seasoned with filling , is prepared by working in a bowl ricottawell drained of the whey, with the Grated Parmesan cheese and the chopped basil, and then submerge the ravioli obtained in boiling slightly salted water until they float to the surface. At this point, all that remains is to put them in a pan with an aromatic sauce, made by cooking the tomato pulp with fried onion on the fire and then serve the pasta hot: the result will be a cousin Vegetarian, tasty and creamy on the palate, which will conquer everyone from the first taste.

If you prefer, for the most famous of the combinations, you can blend the ricotta with the spinach, boiled and well squeezed, and a pinch of nutmeg, or you can try with favorite fillings based on vegetables, meat or fish. If you like, you can replace the plain sauce with a rich, full-bodied Bolognese sauce or, if you like white dishes, you can opt for a more delicate butter and sage sauce, or a four-cheese sauce.

Discover how to prepare tomato ravioli following the step-by-step procedure and tips. If you liked this recipe, try the Sardinian Ricotta Ravioli or the Salmon Ravioli.

How to prepare tomato ravioli

Prepare the egg pasta: make a fountain in a bowl, break the eggs in the center 1 and incorporate them with the tines of a fork.

Continue kneading with your hands until you obtain a smooth and homogeneous dough. 2then wrap it in a sheet of cling film and let it rest in the fridge for half an hour.

Prepare the sauce: dry the finely chopped onion with a knife in a non-stick pan with a drizzle of extra virgin olive oil 3.

Add the tomato pulp 4.

season with salt 5.

Perfume with a few fresh basil leaves 6.

Spice with a touch of pepper 7 and cook the sauce; at the end, remove from the heat and reserve.

Prepare the filling: arrange the ricotta, well drained of the whey, in a bowl, season with salt and pepper, and add the chopped basil 8.

Add the grated Parmesan 9.

Mix well with a spoon 10 and keep aside.

After the standing time, transfer the egg pasta to a floured work surface and divide in half. eleven.

Stretch each portion of dough with the appropriate pasta machine, until obtaining a thin sheet 12.

Distribute many stacks of filling on a pasta sheet 13a few centimeters apart.

Cover with the remaining dough 14 and seal the edges well, pressing with your fingers around the filling to let the air out.

Cut the ravioli with a toothed wheel and sprinkle them with the semolina fifteen.

Boil the ravioli in plenty of boiling, slightly salted water for about 5 minutes, then remove them with a slotted spoon and transfer them to the pan with the sauce. sixteen.

Stir gently with a wooden spoon to flavor them. 17.

Arrange the tomato ravioli on a serving plate, garnish with a few basil leaves 18bring to the table and serve.

storage

Ravioli with tomato sauce should be eaten hot and on the spot. Alternatively, they can be kept in the fridge, in an airtight container, for 1 day Maximum.