Ravioli with cheese and tomatoes
4 servings
50 minutes
Cheese and tomato ravioli is a true embodiment of Italian culinary passion. Their delicate dough hides a creamy filling of aromatic melted cheese and fresh basil, while the slight acidity of the tomatoes adds brightness to the flavor. This dish comes from the traditions of northern Italy, where pasta is considered an art. The finished ravioli, enriched with butter and tomato paste, create a harmony of flavors that is both rich and delicate. Perfect for a cozy family dinner or a romantic candlelit meal. They pair wonderfully with a glass of white wine and fresh herbs, turning the meal into a true Italian gastronomic celebration.
1
Knead the dough from flour, yolks, vegetable oil, and water. Wrap the dough in film and place it in the refrigerator for 30 minutes. Wash the basil, chop it, mix with processed cheese, and season with ground pepper.
- Wheat flour: 180 g
- Chicken egg: 4 pieces
- Vegetable oil: 4 tablespoons
- Water: 4 tablespoons
- Basil: 1 sprig
- Processed cheese: 200 g
- Ground black pepper: to taste
2
Blanch the tomatoes in boiling water, peel them and cut into large pieces. Roll the dough into a very thin layer. Cut into squares with a side of 5 cm. Place the filling on one half, moisten the edges with water, cover with the second half and pinch.
- Tomatoes: to taste
- Water: 4 tablespoons
3
Boil the ravioli for about 7 minutes. Sauté the tomato pieces in butter with salt and spices. Serve the ravioli with tomato paste.
- Butter: 4 tablespoons
- Tomatoes: to taste
- Salt: to taste
- Ground black pepper: to taste
