Giovanni Rana's mozzarella, tomato and olive ravioli recipe
- 140 g (4.9oz) all-purpose flour
- 2 eggs
- 50 g (1.8oz) basil
- 25 g (0.9oz) parmesan cheese
- 5 tbsp extra virgin olive oil
- 1.5 garlic cloves
- 50 g (1.8oz) pine nuts
- 55 g (1.9oz) ricotta
- 30 g (1.1oz) mozzarella, chopped
- 4 cherry tomatoes, chopped
- 10 olives, chopped
- 15 g (0.5oz) parmesan cheese
- 1 pinch oregano
- Put the flour with the salt in a large bowl.
- Make a well in the middle then crack the eggs into the well, one at a time.
- Using your fingertips, mix well and begin to knead the fresh mixture into fresh dough.
- Put the dough on a table and knead well with both hands until the dough is smooth and elastic, rolling it out using a rolling pin if needed.
- Now for your filling; mix the ricotta, mozzarella, fresh tomatoes, olives and parmesan, adding the pinch of oregano, plus a sprinkle of salt and pepper.
- For the sauce: inside a mixer put the ingredients in the following order: basil, extra virgin oil, parmesan, garlic, and add a pinch of salt.
- Mix all until the ingredients turn into a creamy and minced sauce.
- In a frying pan, toast the pine nuts for about five to ten minutes.
- Roll the pasta to as thin as possible and using a pasta cutter or a knife, gently cut into squares.
- Spoon out a teaspoon of the filling into the centre of each pasta square.
- Now for the ravioli; carefully fold each pasta square diagonally and pinch the edges until closed.
- Then bring the corners together with your fingers and squeeze together.
- Cook the ravioli in a large saucepan of lightly salted boiling water and simmer gently for four minutes, avoiding overcooking.
- Drain the ravioli thoroughly and finish by serving with the pesto sauce on top.
- Finally add the toasted pine nuts to serve.
flour, eggs, basil, parmesan cheese, olive oil, garlic, nuts, ricotta, mozzarella, tomatoes, olives, parmesan cheese, oregano
Taken from www.lovefood.com/guide/recipes/42737/giovanni-ranas-mozzarella-tomato-and-olive-ravioli-recipe (may not work)