Tomato ravioli with extra virgin olive oil, Parmigiano and spring onion – Recipe of the week

Recipe from 0-24: una giornata in cucina by Paolo Lopriore
Photography – Janez Pukšič

 

 

 

 

 

Serves 4:

200 g flour
2 eggs
200 g tomato sauce
5 g agar agar
1 spring onion
2 tablespoons grated Parmigiano Reggiano cheese
8 fresh basil leaves
4 tablespoons extra virgin olive oil
salt

 

Mound the flour on your work surface, creating a depression in the center. Add the eggs, a pinch of salt and (if necessary) a small amount of tepid water. With a fork beat the eggs slightly and gradually incorporate the surrounding flour. Knead the dough energetically until smooth and elastic. Gather it into a ball, cover with plastic wrap and allow it to rest in the refrigerator for approximately 1 hour.

In the meantime, heat the tomato sauce, add the agar agar, mix and remove from heat. Transfer the mixture to a small rectangular tray with a half-inch border and refrigerate. When the tomato mixture has sufficiently set, cut out discs having a diameter of approximately 1 inch.

Roll out the pasta to a thin sheet with rolling pin; place the discs of tomato gelatin at regular intervals. Cover with a second sheet of pasta, sealing carefully around the filling and cut out 24 ravioli with a round pasta cutter. When determining the size, it’s important to leave a somewhat ample border of pasta around the filling. Refrigerate the ravioli if they will not be cooked immediately.

Cook the ravioli in abundant boiling salted water, drain with care as soon as they return to the surface.

 

Presentazione:
Sprinkle the serving plate with grated Parmigiano and drizzle with extra virgin olive oil. Place the ravioli in the center of the plate and garnish with a leaf of fresh basil and very finely sliced spring onion.