RecipesPasta, Noodles, Rice And Pulses

Balsamic Vine Tomato and Ricotta Ravioli Recipe

Balsamic Tomatoes, rosemary and lemon ricotta encased in a freshly made pasta ravioli shell.

Vegetarian
Balsamic Vine Tomato and Ricotta Ravioli Recipe
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Ingredients

For the recipe:
  • 250g Pasta or 00 flour
  • 3 large eggs
  • A little water if needed 2-3 tablespoons
  • 1 dessert spoon olive oil
  • 1/4 teaspoon organic traditional salt
  • 3 Large vine tomatoes
  • 2 tablespoons Oak aged Balsamic vinager
  • 1 teaspoon organic Rosemary
  • 1 teaspoon organic perfect salt blend
  • 2 Tablespoons olive oil or melted butter
  • 125g Ricotta cheese
  • 1/4 zest lemon
  • 1 teaspoon organic perfect salt blend
  • 1/2 teaspoon organic Rosemary
  • 1 egg beaten for sealing the pasta
  • 30g parmasan/cheddar cheese grated
  • 3 tablespoons cream

Balsamic Tomatoes, rosemary and lemon ricotta encased in a freshly made pasta ravioli shell. Topped with parmesan and cheddar

Method

01
Combine all the pasta ingredients except the water, if the mix it not coming together add the water.
02
Using a food mixer with a dough hook is an easier way as it needs mixing well just like making bread, but making the pasta by hand is also theraputic, the choice is yours.
03
When the past is done put in a freezer bag and rest for 30 minutes.
04
Top and tail the tomatoes and slice each into three thick slices
05
In a bowl add the balsamic, olive oil,1 teaspoon rosemary and 1 teaspoon organic perfect salt
06
cover the tomato slices with the mixture in the bowl then transfer to a non stick pan
07
Cook on high for 8 minutes each side to absorb the flavours and soften slightly, but still firm enough to move
08
Set aside and make the ricotta filling
09
Put the ricotta, 1 teaspoon rosmary, lemon zest, 1 teaspoon perfect salt blend into a bowl and mix, refrigerate till later
10
Now to roll the pasta:
11
Cut the pasta into 4 pieces and bag 3 pieces to stop them drying up
12
using a pasta machine start at the Number 1 setting
13
Feed the pasta through according to the machine instructions
14
continue feeding the pasta through once for every thickness.... 1 through to thickness 7 on the machine.
15
Use a little flour as you go along so the pasta sheets do not stickto the machine
16
(If you do not have a pasta machine use a rolling pin, the pasta will turn out a little thicker, but just cook for an extra minute or two and it will be just the same)
17
Cut18 circles larger than the tomato slices one for the top and one for the bottom
18
Use greasproof paper with a dusting of flour to lay the circles on or they will stick
19
Put one slice of tomato on 9 of the circles and top with a teaspoon of the ricotta
20
Egg wash the edges of the pasta circleswith the tomatoes on and top with the pasta circles
21
Using a fork press the edges to seal the circles, or the filling will weep out
22
Boil a pan of water with a teaspoon salt added
23
whenboiling drop each filled ravioli into the hot water and cook for approx 4/5 minutes
24
drain with a slotted spoon and arrange in a round oven-proof dish
25
Mix the cheeses with the cream
26
Spoon the thick mix onto the ravioli pieces evenly
27
Cook in the oven at 220 for 25 minutestill the cheese topping is golden brown
28
Serve with sliced vine tomatoes and balsamic/olive oil dressing with a touch of salt and pepper
29
Delicous x