Cheese Ravioli with Fresh Tomato Sauce

Ingredients for Cheese Ravioli with Fresh Tomato Sauce

• 3 large eggs

• 6 egg yolks

• 375g flour

• A pinch of salt

• 1 (450g) container ricotta

• 150g grated Parmesan

• Salt and black pepper to taste

• 2 egg yolks (set the whites aside)

• Fresh tomato sauce

How to make Cheese Ravioli with Fresh Tomato Sauce

Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.

Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.

Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.

Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.