Inside Out Ravioli – Show 302

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Inside Out Ravioli – Show 302

Serves: 5-6

Raviolo al pomodoro, ricotta, e basilico
  • 7oz flour 00
  • 2 eggs
  • White wine
Sauce (inside raviolo)
  • 11oz tomato puree
  • 1 garlic clove
  • Extra Virgin olive oil
  • Basil
  • Salt
  • Ricotta
  • Buffalo ricotta
  • Pecorino
  • Salt and black pepper
  • Extra Virgin olive oil
  • Basil
Sauce (outside raviolo)
  • Buffalo butter
  • Pecorino
  • Extra Virgin olive oil
  • Basil
  • Black pepper.
  1. Inside sauce
  2. Fry garlic gently in extra virgin olive oil for a couple of minutes.
  3. Before it becomes burned, take it out from the pan.
  4. Then add tomato puree and some basil leaves cut by hand.
  5. Cook for 2 minutes and turn off the flame.
  6. Add salt.
  7. Let it become cool then freeze sauce in an ice cube tray (3-4 oz) or something similar.
  1. Mix buffalo ricotta with all ingredients and save it in a sac a poche. (pastry bag)
  1. Put flour on a cutting board and create a place in the middle where you can put the eggs.
  2. Start to make the dough by working the ingredients, adding also a little bit of white wine until
  3. you find the right density.
  4. Let it rest for about 20 min.
  5. Stir (roll?) pasta very thin, and then cut it into desired shape (circle or square).
  6. Put a dollop of ricotta in the middle, then the iced sauce in top, then another dollop of ricotta and cover with pasta. (Dollops are necessary against the thermal shock to not break the ravioli).
  7. Cook ravioli immediately in boiling salty water for 2 minutes, and then finish by cooking them
  8. for 1-2 minutes in a large pan where you have already melted butter with basil.
  9. Add grated pecorino and black pepper.
  10. Never forget to use a little bit of water from where you boiled the pasta to create the right density for the sauce in the pan.
  11. Add fresh extra Virgin olive oil when you remove from the flame.
Dish: 2 ravioli stacked on top, with a chenelle of ricotta on them, little basil leaf decoration.

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