Little parcels of Italian goodness
Ingredients
For the pasta
400g plain flour, plus extra for dusting
3 medium free-range eggs
For the filling
1 bunch of basil & chopped
200g mozzarella
Sea salt
Black pepper
For the tomato sauce
2 X 400g tins whole plum tomatoes
4 cloves garlic, chopped
Sea salt
Black pepper
Olive oil
Method
Step 1
For the pasta, pour the flour into a pile on a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix together with your hands.
Knead until well blended and the dough is soft and flexible. Don't worry if you haven't used up all the flour.
Leave the pasta to rest for about 20 minutes.
Step 2
For the basil and mozzarella filling, mix the basil and mozzarella together, season with salt and freshly ground black pepper.
Step 3
Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a pasta machine. Cut the strip in half.
Step 4
Place teaspoons of the filling in a line down the centre of one of the strips about 5cm apart.
Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in.
Now cut out circles of pasta around each mound of filling.
Step 5
To make the tomato sauce, heat a fry pan on high and add the chopped garlic and cook for 2 minutes with a good splash of olive oil.
At this stage I added sliced chilli for extra flavour. You could also use diced bacon or leave it out all together for a vegetarian option.
Now add the 2 tins of tomatoes and reduce to a simmer for 20 minutes or until the sauce has reduced and thickened. Season with salt and pepper.
Step 6
To cook your ravioli, bring a large pan of salted water to the boil and gently lower in the ravioli.
Cook for about 4 minutes or until the pasta is soft.
Add the cooked ravioli to the tomato sauce. stir through and served topped with grated parmesan.