Ingredients

250g

Pasta or 00 flour

large eggs

A little water if needed 2-3 tablespoons

dessert spoon olive oil

1/4 teaspoon

organic traditional salt

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

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

Combine all the pasta ingredients except the water, if the mix it not coming together add the water.
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.
When the past is done put in a freezer bag and rest for 30 minutes.

Top and tail the tomatoes and slice each into three thick slices
In a bowl add the balsamic, olive oil,1 teaspoon rosemary and 1 teaspoon organic perfect salt
cover the tomato slices with the mixture in the bowl then transfer to a non stick pan
Cook on high for 8 minutes each side to absorb the flavours and soften slightly, but still firm enough to move
Set aside and make the ricotta filling
Put the ricotta, 1 teaspoon rosmary, lemon zest, 1 teaspoon perfect salt blend into a bowl and mix, refrigerate till later
Now to roll the pasta:
Cut the pasta into 4 pieces and bag 3 pieces to stop them drying up
using a pasta machine start at the Number 1 setting
Feed the pasta through according to the machine instructions
continue feeding the pasta through once for every thickness.... 1 through to thickness 7 on the machine.
Use a little flour as you go along so the pasta sheets do not stickto the machine
(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)
Cut18 circles larger than the tomato slices one for the top and one for the bottom
Use greasproof paper with a dusting of flour to lay the circles on or they will stick
Put one slice of tomato on 9 of the circles and top with a teaspoon of the ricotta
Egg wash the edges of the pasta circleswith the tomatoes on and top with the pasta circles
Using a fork press the edges to seal the circles, or the filling will weep out
Boil a pan of water with a teaspoon salt added
whenboiling drop each filled ravioli into the hot water and cook for approx 4/5 minutes
drain with a slotted spoon and arrange in a round oven-proof dish
Mix the cheeses with the cream
Spoon the thick mix onto the ravioli pieces evenly
Cook in the oven at 220 for 25 minutestill the cheese topping is golden brown
Serve with sliced vine tomatoes and balsamic/olive oil dressing with a touch of salt and pepper
Delicous x