Filling Ingredients: 1/3 cup of ricotta cheese, 1 slice of mozzarella cheese, 1 table spoon of grated parmesan cheese, basil.
Preparation: To obtain the filling for our exquisite ravioli, mix together through a food processor ricotta cheese, mozzarella, basil, a handful of grated parmesan minimum one hour in advance and leave the mixture in the refrigerator. In the main time prepare the dough.
N.B. It is advisable to buy all cheeses the previous day and keep them in the refrigerator.
Pasta Ingredients: 1 cup of regular white flour, ¼ cup of water, 1 egg, 1 tablespoon of olive oil, Italian pinch of sea salt.
Preparation: Place the flour on the work top and add 1 tablespoon of olive oil, the egg and a pinch of salt. Use a fork to incorporate the flour, adding the water a little at a time. Cover with flour and pat down by hand. Knead until a smooth dough is obtained. Divide the dough into two parts. Take one half of the roll and roll until a thin base is obtained. Add flour to keep from sticking to surface and rolling up, but do not over – work this dough. Brush off excess flour from both sides of base. Brush the top of base with beaten egg. Place teaspoonfuls of the filling at a regular intervals on the base (you can also do little balls). Filling should be 2 finger – widths apart. Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutters, smaller one to press, larger one to cut.
To cook: Place the ravioli in a pan of boiling salted water. After few minutes the ravioli will rise to the surface. Using a skimming ladle, remove the ravioli and add to the previously prepared tomato sauce. Sprinkle generously with grated parmesan and fresh basil and the dish is ready.