Serves 4
Prep time: 1 hour
Sauce
1 whole onion, studded with 3 whole cloves
2 large cans whole tomatoes put through a food mill to remove the seeds
and skins
1/4 cup butter
Salt and pepper to taste
In a heavy pot place the onion, tomatoes, butter, salt and pepper. Simmer,
uncovered, for 30-40 minutes until thickened. Remove and discard the onion.
Dough
2 cups flour
2 eggs
2 tablespoons olive oil
2 tablespoons water
In a food processor combine the flour, eggs, oil and water and process
until thoroughly combined. Turn out onto the work surface and gather into
a ball. Knead a few times and wrap in plastic wrap. Let rest while making
the filling.
Filling
2 cups ricotta cheese
2 egg yolks
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup grated Parmesan Cheese
1/3 cup chopped mixed herbs of choice
1-2 tablespoons cornmeal to dust sheet pans
Combine the cheese, egg yolks, salt, nutmeg, cheese, and herbs.
Roll the dough out as thin as possible. Cut into 3-inch squares. Place
a heaping teaspoon of filling in the center. Brush with water around the
edges. Cover with another 3-inch square and press together to seal. Trim
into a neat square or cut with a round cookie cutter. Set on a cornmeal
dusted sheet pan. Repeat to use up all the dough and filling, re-rolling
dough scraps as needed.
1 tablespoon salt
1/2 cup grated Parmesan
2-3 tablespoons olive oil
Bring a large pot of water to a boil. Add 1 tablespoon salt and cook the
ravioli in batches until tender, about 3-4 minutes. Lift out and place
in sauce. Serve with grated Parmesan cheese and a drizzle of good olive
oil.
Serves 4—about 24 ravioli
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