Ravioli Caprese

Instructions

Basic Pasta Dough

In a large bowl add the pasta flour and salt and mix to combine. Make a well in the centre of the bowl and add the eggs, water and olive oil. Using a fork gradually incorporate the eggs and olive oil into the flour mixture.
Once the dough is stiff enough turn out onto a floured work surface and begin to knead. Knead for about 5-6 minutes until the dough is soft and pliable. Wrap the dough in cling film and place in refrigerator for about half an hour to allow the dough to rest.

Tomato & Basil Pasta Sauce

While the pasta is resting in the fridge, heat the olive oil in a medium sized saucepan, add the onions and saute for 4 minutes over a medium heat. Add the garlic and continue to saute for a further minute.
Add the remaining ingredients to the saucepan, bring everything to the boil then turn the pan down medium/low. Cook for a further 20 minutes until the sauce has thickened. Set aside until ready to serve.

In a bowl add the cheeses, oregano and chopped sun blush tomatoes. Season with salt and pepper to your taste. Set this aside while you work the pasta.
Once the dough has rested, remove from cling film and turn onto a floured work surface. Begin with ¼ of the dough and cover the rest with a damp tea towel so that it doesn't dry out.
Start with your pasta machine on its widest setting and flour the pasta and machine really well to avoid the pasta sticking. Begin to work the dough through the machine. Use this setting until the dough is a smooth sheet, then gradually reduce down the setting on the machine taking it down each time until you have a thin sheet of pasta dough.
Using a sheet of dough place spoonfuls of filling evenly along the sheet, leaving enough space to match the cutter you are using.
Using your finger, dab water around the filling to enable the top layer of dough to stick. Gently place the top layer of dough over the first layer. Working from the centre out, gently apply pressure to seal the ravioli. Try not to leave air bubbles or overlapping edges. Once sealed cut shapes with your cutter or glass, whichever you are using.
Dust top and bottom of ravioli with semolina to stop it sticking and put aside until ready to cook.
When ready to cook, add the ravioli to a gently boiling pan of salted water with a bit of olive oil. They should only take 2-3 minutes to cook depending on the thickness of your pasta.
Serve the ravioli immediately with the tomato and basil pasta sauce.

Notes

The recipe for pasta sauce is a simple basic sauce and therefore very versatile. Add leftover chicken, diced pancetta or diced chorizo if you want to add meat to the dish.

The basic pasta dough can be used for all shapes of pasta, whether a hand-cut papparadelle, a machine cut tagliatelle or sheets for filled pasta as in this recipe.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

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Ravioli Caprese

Ingredients

Basic Pasta Dough

Tomato & Basil Pasta Sauce

Ravioli Caprese

Instructions

Basic Pasta Dough

Tomato & Basil Pasta Sauce

Ravioli Caprese

Notes