Cheese Ravioli with Tomato Sauce
(Ravioli di Ricotta con Salsa di Pomodoro)
Ingredients:
For the Pasta Dough:
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the Ravioli Filling:
1 (16-ounce) container fresh ricotta
1 cup grated Parmigiano cheese
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce
Directions:
Prepare the Pasta Dough:
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.
Prepare the Ravioli Filling:
Put the two cheeses, salt, and pepper in a blender and pulse.
Add the egg yolks and pulse until incorporated.
Prepare the Ravioli:
Roll the discs of dough into thin sheets in a pasta machine.
Arrange tablespoon-size dollops of the filling 1 and 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. Makes 8 servings.