Artisanal Ravioli
Handmade egg pasta, filled and cut with serrated edges, served with a rustic tomato sauce and fresh basil.
95 min
Italiana
4 servings
The story behind
There is nothing like the texture of fresh homemade pasta. This recipe guides you from creating the dough to sealing the ravioli, aiming to replicate that impeccable and appetizing appearance of the finest Italian dishes. The combination with a vibrant red sauce and the green touch of basil creates an irresistible visual and flavor contrast.
Instructions
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1Create a flour mound, add eggs to the center, and knead until an elastic dough forms. Let it rest for 30 minutes.
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2Roll out the dough using a rolling pin or machine until it is very thin yet strong.
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3Place small portions of filling onto one pasta sheet, leaving space between them.
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4Cover with another pasta sheet and press around the filling to remove air bubbles.
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5Use a serrated pasta cutter to separate the ravioli into uniform squares, ensuring the characteristic seal.
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6Cook in boiling salted water for 3-4 minutes or until they float.
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7Heat the tomato sauce in a pan and carefully add the ravioli to lightly coat them.
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8Serve in a bowl or plate and garnish with fresh basil leaves in the center.
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