Potato ravioli with tomato

Pubblished bykageja

Prepare the tomato sauce: let browned chopped garlic in 3 tablespoons extra virgin olive oil; Then add the crushed tomatoes and simmer for 5 minutes. Soften the bread in cold water, squeeze and add to the tomatoes with 1 cup water. Add salt and cook for 10 minutes, stirring occasionally with a whisk. Remove from heat, add 5 basil leaves and 2 tablespoons extra virgin olive oil and let stand for at least 1 hour.

Prepare the dough: Mix flour on a pastry board and form a fountain with a hole in the center. Pour the eggs, add the remaining olive oil and a pinch of salt, and knead until the mixture is hard and compact. Shape a ball and wrapped in a plastic sheet. Let stand for 30 minutes at room temperature.

You stretch the dough until a thin sheet is divided in half and, on the one hand, have the balls of tomato soup with a space between them. Cover with the other pastry shaped dough around the filling and with a wheel cutter, cut many ravioli, sealing the edges.

Cook the ravioli in boiling salted water, until afloat, then drain and toss in a pan with 1 tablespoon of cooking water, ricotta, goat cheese and basil.

Source: http://www.oggi.it

 

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