Raviolitaler with tomato sauce

Name: Raviolitaler with tomato sauce
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 300 g Flour; 7-10 Tbsp salt, pepper, sugar; 3 Eggs (Gr. M); 1 Egg yolk (Gr. M); 6 TABLESPOONS Olive oil; 800 g ripe tomatoes (e.g. San Marzano); 1 Onion; 2 Garlic cloves; 4 Stem/s Basil; 30 g Pine nuts; 250 g Buffalo mozzarella; 7-10 Tbsp possibly herbs and parmesan to sprinkle; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

Don't be shy, dear Ravioli. You're a real treat even when you're open as a thaler. With your fruity tomato sauce you don't need to hide at all - we'll find you!

COOK TIME
75 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

300 g Flour
7-10 Tbsp salt, pepper, sugar
3 Eggs (Gr. M)
1 Egg yolk (Gr. M)
6 TABLESPOONS Olive oil
800 g ripe tomatoes (e.g. San Marzano)
1 Onion
2 Garlic cloves
4 Stem/s Basil
30 g Pine nuts
250 g Buffalo mozzarella
7-10 Tbsp possibly herbs and parmesan to sprinkle
7-10 Tbsp Cling film

Directions

1
flour, 1⁄2 Knead a teaspoon of salt, 3 eggs, 4 tablespoons of oil and 1 tablespoon of water to a smooth dough. Form into a ball, wrap in foil and let rest for about 1 hour.
2
For the sauce, wash, clean and finely dice the tomatoes. Peel and chop the onion and 1 garlic clove. Fry in 1 tbsp. hot oil until translucent. Add tomatoes, bring to the boil and simmer for about 15 minutes. Wash basil, shake dry and chop. Season sauce with salt, pepper, basil and 1 pinch of sugar.
3
Peel the rest of the garlic and cut into slices. Heat 1 tablespoon of oil in a frying pan, roast pine nuts in it, remove. Roast garlic in hot fat. Finely dice 125 g mozzarella. Chop pine nuts. Mix mozzarella and pine nuts.
4
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Whisk the egg yolk and 4 tablespoons of water. Quarter the dough, roll out thinly one after the other with the pasta machine. Spread a thin layer of egg yolk on 2 plates. Spread the mozzarella filling with a tablespoon at a distance of about 5 cm. Carefully place the remaining pastry plates on top, press them down and cut out ravioli with a ravioli stamp (approx. 5 cm Ø).
5
Cook the ravioli in water in 2 portions for about 3 minutes. Pluck the remaining mozzarella. Arrange ravioli with mozzarella and garlic. Sprinkle with herbs and Parmesan cheese as desired.