Homemade pasta only requires 2 ingredients...and using our Cherry Tomato Sauce makes this dish simpler than ever!
50 minutes, 4 servings
- 1 jar of Chef Silvia Barban's Cherry Tomato Arrabbiata
- 3 3/4 cups of "00" pasta flour
- 6 eggs
- 1 cup ricotta cheese
- 1 cup grated parmesan (plus more for topping!)
- Zest from 1 lemon
- Black pepper
- Put flour in a mound on a table, like a little volcano. Then create a large well in the center and add the eggs inside.
- Beat the eggs with a fork. When the eggs are emulsified, start to incorporate the flour with the tips of a fork, little by little.
- When you can’t mix the dough anymore with the fork, start to use your hands to knead the dough.
- Fold it until it’s smooth and uniform. Make sure the dough doesn’t get sticky in your hand. If this happens, the dough needs more flour or it will be too dry and break. If it breaks, add water.
- Cover with a wet towel or with plastic wrap and let it sit for roughly 40 minutes to rest on the table.
- Add ricotta, parmesan, lemon zest, and some chopped basil into a bowl, season with salt and pepper and put into a pastry bag.
- Bring a wide pot of water to boil.
- In a sauce pan, warm the Cherry Tomato Arrabbiata sauce.
- Now that the pasta dough has rested, roll it out thinly with a rolling pin until you can see through it.
- Use a pasta or cookie cutter as a guide to place the ricotta cheese—put the filling in the center of each circle.
- Cover with another layer of pasta dough to completely cover your filling.
- Press around the filling to close both pieces of pasta dough together, trying to make sure no air is in the raviolo.
- Use a cutter to cut the excess dough around the filling so you are left with a beautiful raviolo with about a 1.5-inch border.
- Add salt to the boiling water.
- Use a skimmer to gently place the ravioli in the water.
- Cook for about 4 minutes on medium heat. Then, gently remove the ravioli using a skimmer and let it cook another 2 minutes in the warmed sauce.
- Plate the pasta (5/6 pieces per person) and serve topped with fresh basil, some parmesan, and a drizzle of olive oil.