The weather is making me depressed; it’s just raining constantly. I mean if we have to have a winter, I would rather have it cold and with snow instead of this sad rain all the time. Let’s step away from it and turn south! Time to taste some Italian food again. This ravioli is soft and surprisingly fresh. The pine-nuts provide a nice bite. It’s a fresh and not too heavy starter for your dinner party!
Ingredients for 12 raviolis:
- Dough:
- 100 gr fresh pasta flour
- 1 egg
- salt
- Filling:
- 1 mozzarella
- a handful of pine nuts
- 10 leaves of basil
- olive oil
- salt and pepper
- Sauce:
- 3 tomatoes
- 5 cherry tomatoes
- 1 lemon
- olive oil
- salt and pepper
How to prepare it:
Put the flour, the eggs and a dash of salt together in the food processor and let it run. The dough will transform in one ball, as soon as that’s the case it’s ready.
Put the dough in the fridge and start with preparing the filling. Cut the mozzarella into very small pieces, chop the pine nuts and the basil leaves. Put everything into a bowl together with some oil, pepper and salt. Stir everything well.
Cut the cherry tomatoes in quarters and grate the skin of the lemon. Boil some water to peel off the skin of the bigger tomatoes. To help the process, make a cross in the skin of the tomatoes with your knife and put them into the boiling water for 2 minutes. Poor away the hot water and cool down the tomatoes. Peel of the skin, cut out the green part and blend the tomatoes with your blender or food processor. Put the blend aside for a moment and take your pasta dough out of the fridge.
Put some flour on a clean spot on your dresser. Roll out the dough and keep two long pieces, take these through the lasagna settings (3 times) of your pasta machine. Make sure they are wide enough to create the ravioli’s from. I have a ravioli shaper that allows me to create 12 ravioli’s at once (TIP); this is really convenient and if you ‘re planning to make ravioli’s more often I would really advice you to get one of these.
Add some flour on your ravioli shaper and roll out the first piece on top of the ravioli shaper, make sure all sides are well covered. Fill up the dough (in the holes) with the mozzarella mixture. Once they are all filled, you put the second pasta sheet on top. Use your rolling pin to strongly press the two pasta sheets together. Make sure all edges are sticking together. Carefully take out the ravioli’s.
Put a pan with water on the stove, once the water is boiling you add some oil and salt. Add the ravioli’s carefully, they need to cook for about 5 – 6 minutes.
Put a saucepan on the stove as well and add a sip of olive oil. Add the tomato blend, the lemon skin and some salt and pepper. Add some chopped basil and the tomato quarters. Once the sauce is boiling it’s ready.
Take the ravioli’s out one by one and put them on a plate, poor some sauce on top.
Ready to serve! Enjoy!
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